Slow Cooker Garlic Butter Chicken with Rice & Broccoli

Slow Cooker Garlic Butter Chicken with Rice & Broccoli

Loop & Dash

This dump-and-go slow cooker garlic butter chicken is rich, flavorful, and incredibly easy. With no prep beyond chopping a few ingredients, it’s a stress-free meal that can be assembled ahead of time and cooked when needed. Served over fluffy white rice with a side of steamed broccoli, it’s a simple, wholesome dinner the whole family will love.

Servings:

Ingredients

For the Chicken:

1 1/2 lbs boneless, skinless chicken breasts
6 tablespoons unsalted butter, melted
12 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup chicken stock

For the Rice:

1 1/2 cups white rice, jasmine or basmati
3 cups chicken stock

For the Broccoli:

4 cups broccoli florets
1/2 teaspoon kosher salt
1 tablespoon butter or olive oil

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Instructions

Assemble the Chicken:

Place the chicken breasts in the slow cooker.
In a small bowl, whisk together melted butter, garlic, thyme, parsley, salt, pepper, onion powder, and smoked paprika (if using).
Pour the butter mixture over the chicken.
Add the chicken stock to the slow cooker, making sure the liquid is evenly distributed.
Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and easily shreddable.

Cook the Rice:

While the chicken is cooking, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring the chicken stock to a boil.
Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed.
Remove from heat, keep covered, and let sit for 5 minutes before fluffing with a fork.

Steam the Broccoli:

About 10 minutes before serving, bring a large pot of water to a boil.
Add the broccoli florets and cook for 3-4 minutes until bright green and tender-crisp. Drain immediately.
Toss with a little butter or olive oil, if desired.

Serve:

Shred or slice the chicken and spoon it over the rice. Drizzle extra garlic butter sauce from the slow cooker over the top.
Serve with a side of steamed broccoli. Enjoy!

Notes

Make Ahead Tips:
- Assemble the chicken in advance: Add the chicken, butter mixture, and chicken stock to a freezer bag or airtight container. Refrigerate for up to 24 hours or freeze for up to 3 months. Thaw in the fridge before placing in the slow cooker.
- Rice: Cook the rice up to 2 days in advance and reheat with a splash of water before serving.
- Broccoli: Steam the broccoli ahead of time and reheat in the microwave or sauté briefly before serving.
Substitutions & Variations:
- Swap white rice for brown rice, quinoa, or couscous for a whole-grain option.
- Use chicken thighs instead of breasts for extra juiciness.
- Add a squeeze of lemon juice or sprinkle of Parmesan over the chicken before serving for extra flavor.
Storage & Reheating:
- Store leftovers in airtight containers for up to 3 days in the fridge.
- Reheat the chicken in a pan over low heat or in the microwave, adding a little extra broth if needed.

Nutrition

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