Slow Cooker Velveeta Broccoli Rice Casserole Recipe (2024)

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By: Becky HardinPosted: 10/10/23Updated: 10/10/23

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This easy Slow Cooker Velveeta Broccoli Rice Casserole Recipe is a holiday must-make side dish in my house! It’s a supremely cheesy broccoli casserole that, thanks to the Crockpot, frees up some oven space on busy days like Thanksgiving and Christmas.

Table of Contents

What’s in Velveeta Broccoli Rice Casserole

On a crazy busy holiday, it pays to have an easy Crockpot recipe like this one that calls for such simple ingredients!

Minute Rice: No need to cook it before it goes in the Crockpot.
Velveeta Cheese: American cheese is the closest substitute, but Velveeta really is the best.
Frozen Broccoli: No need to defrost!
Onion Flakes: You can use minced onion instead if preferred.
Water Chestnuts: They’ll need to be fully drained and diced into smaller pieces.
Cream of Mushroom Soup: Make it from scratch or use a store-bought can. Both options are just fine!
Chicken Broth: Beef broth also works well.
Milk: Whole milk helps to create the best thick consistency.
White Wine: Learn all about the best wines to cook with HERE!
Black Pepper: Freshly cracked black pepper creates the best flavor.

Pro Tip: You can make a crushed cracker topping to add some extra texture into the mix too. All you need is melted butter and Ritz crackers.

Can I use fresh broccoli?

Absolutely! And you shouldn’t need to change the cook time, either. Just make sure the broccoli is tender and cooked before serving.

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What temperature do I set the Crockpot to?

It depends if you are wanting your dish ready 2 hours (high) or 4 hours (low)!

Can I add chicken to it?

You sure can! But if you do go that route, I recommend just making chicken broccoli cheese casserole.

Can I use brown rice instead?

Absolutely! Just do a quick taste test before serving to make sure it’s cooked all the way through.

How to Store and Reheat

In an airtight container in the fridge, Crockpot broccoli and rice casserole will stay fresh for about 3-4 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through.

How to Freeze

You can freeze this cheesy broccoli casserole for up to 3 months. Just make sure it’s fully cooled to room temperature prior to storing in a freezer-safe container. I recommend letting it slowly thaw in the fridge prior to reheating.

Serving Suggestions

Happy Thanksgiving! Celebrate the holiday with more of the very best side dish recipes like sweet potato mash, dinner rolls and homemade stuffing.

5-Star Review

“This recipe was so easy and delicious!” – Kath B.

Recipe

Slow Cooker Velveeta Broccoli Rice Casserole

4.46 from 170 votes

Author: Becky Hardin | The Cookie Rookie

Prep: 15 minutes minutes

Cook: 4 hours hours

Total: 4 hours hours 15 minutes minutes

Serves6

Print Rate

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Broccoli Rice Casserole is a holiday classic and this Slow Cooker Velveeta Broccoli Rice Casserole is our go-to holiday side dish. Using a Crockpot is such an easy way to make cheesy broccoli and rice casserole. This Thanksgiving and Christmas favorite is easier than ever when made in a slow cooker!

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Ingredients

▢ 1½ cup Minute Rice
▢ ¾ lb. Velveeta Cheese, cut into ½ inch cubes
▢ 14.4 ounces frozen broccoli chopped
▢ 1 teaspoon onion flakes or ¼ cup onion minced
▢ 1 can water chestnuts drained and diced, 8 oz.
▢ 10.5 ounces Cream of Mushroom Soup use canned or click for homemade recipe
▢ 1 can unsalted chicken broth OR beef broth, 10½ oz.
▢ 1 cup milk
▢ ¼ cup white wine opt.
▢ ½ teaspoon black pepper ground
▢ Optional topping:
▢ 1 cup crushed Ritz crackers.
▢ ¼ cup butter melted

Instructions

Turn slow cooker to desired temperature.
Spray slow cooker with nonstick cooking spray.
Combine all ingredients in slow cooker and stir thoroughly.
Cover and cook on HIGH 2 hours or LOW 4 hours.
If desired (and if your crock pot has removable crock), combine crushed crackers and melted butter. Sprinkle the cracker/butter mixture over cooked casserole and place under oven broiler to brown. It can burn quickly, so watch closely.
Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Nutrition Information

Calories: 331kcal (17%) Carbohydrates: 31g (10%) Protein: 16g (32%) Fat: 15g (23%) Saturated Fat: 9g (56%) Cholesterol: 48mg (16%) Sodium: 1010mg (44%) Potassium: 465mg (13%) Fiber: 2g (8%) Sugar: 8g (9%) Vitamin A: 1270IU (25%) Vitamin C: 59mg (72%) Calcium: 409mg (41%) Iron: 1.9mg (11%)

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More Slow Cooker Side Dish Recipes We Love

Crockpot Sweet Potato Casserole
Crockpot Green Bean Casserole
Crockpot Mashed Potatoes
Crockpot Cheesy Potatoes
Crockpot Glazed Carrots
Crockpot Mac and Cheese

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.