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Easy Vegan Crockpot Cheesy 'Chicken' Broccoli Rice

A comforting and nutrient-rich meal featuring creamy rice, tender plant-based chicken, and vibrant broccoli, all cooked together in the slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound plant-based chicken, cut into bite-sized pieces Recommended brands: Daring or Gardein
  • 2 cups broccoli florets Fresh is preferred for texture
  • 1 cup long-grain white rice, uncooked and rinsed Ensure to rinse well before use
  • 3 cups vegetable broth Use high-quality for better flavor
  • 1 cup vegan cheddar cheese, shredded Violife is preferred for melting ability
  • 1 can vegan cream of 'chicken-style' soup This is the 'secret sauce' for creaminess
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Method
 

Preparation
  1. Add the plant-based chicken, fresh broccoli florets, and rinsed uncooked rice to your slow cooker.
  2. Pour in the vegetable broth and the vegan cream-style soup.
  3. Sprinkle in the garlic powder, salt, and pepper. Stir everything gently to ensure the rice is submerged in the liquid.
  4. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
Final Touches
  1. About 30 minutes before you’re ready to eat, open the lid and stir in the shredded vegan cheddar cheese.
  2. Scoop into deep bowls and serve while steaming hot.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, add a splash of plant-based milk or broth to bring back the creamy texture.