Main Dish | September 27, 2016

Slow Cooker Beef and Broccoli with Rice

Slow cooker Beef and Broccoli with Rice is easy to throw together early on a busy day! When dinner time rolls around, turn on a pot of rice and dinner is ready. It’s a quick and easy meal everyone will love. 

Slow Cooker Beef and Broccoli with Rice


Whenever we place an order for Chinese takeout, some type of beef and broccoli dish is included in the order.

My criteria for good beef and broccoli include:

1. The broccoli needs to still be an appealing shade of green. Not gray-green from over cooking!

2. No MSG.

3. The sauce needs to be not too thick, mostly salty, and a little bit sweet.

4. I have a thing about eating food when it’s hot, not lukewarm. Making beef and broccoli at home, as opposed to take out (in which case you’re probably eating about 30 minutes after the food was placed in the box) insures your dinner will be hot 🙂

5. Not too many ingredients, I really want to enjoy the tender beef and crisp broccoli!

Slow Cooker Beef and Broccoli with Rice





There are hundreds of variations of this recipe online. I tried a few and came up with this version that I think is simple and tasty and pretty enough to serve guests. I also make a slow cooker take-out home made sweet and sour chicken dish along with this for a fun color and flavor contrast. If you only have one slow cooker (like most normal people), and want to make two slow cooker dishes at once, you can improvise by cooking one of the dishes in the oven on 275 for about 5-6 hours.

Slow Cooker Beef and Broccoli with Rice



Looking for a way to make this recipe a complete meal?

Nothing goes better with Asian inspired dishes than rice. I love a good pot of sticky rice.  If you don’t have a rice cooker, do yourself a favor and get one.  I like to have a “keep warm” feature that allows me to make the rice ahead and keep the rice warm until ready to serve. There are lots of options out there when shopping for a rice cooker, I’m a fairly simple person, the warming feature is enough for me when looking for added bells and whistles! I also recommend Kukoho Rose or less expensive, but still acceptable, Cal Rose. The best place to buy rice is in an Asian market.  Hope you enjoy this dish!

Slow Cooker Beef and Broccoli with Rice






5 from 2 votes

Slow Cooker Beef and Broccoli with Rice

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 -8 servings
Author Si Foster, A Bountiful Kitchen


  • 2 lb beef chuck roast. sliced thin
  • 2 cans beef consume or beef broth 10.5 oz
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh minced ginger or powdered ginger
  • 1 teaspoon ground pepper
  • 2 tablespoons cornstarch
  • 2 tablespoon olive oil
  • 1 medium onion white, yellow or sweet onion such as Walla Walla ( about 2 cups chopped)
  • 1 1/4 lbs fresh broccoli chopped
  • white or brown rice
  • sesame seeds for garnish optional


  1. Spray the inside of a slow cooker insert with cooking oil.
  2. Whisk together in the bowl of the slow cooker: beef broth or consume, soy sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, ginger and pepper.
  3. Turn the slow cooker to low and place the meat into the slow cooker and stir to make sure all of the meat is coated with ingredients in bowl. Cover with lid and cook on low for 5-6 hours or until meat is tender.
  4. One hour before serving, cook rice and set aside.
  5. About 45 minutes before serving, sauté chopped onion in olive oil for 4-5 minutes on medium high until onions are soft. Add broccoli and cook until broccoli is bright green about 2 minutes, set pan aside.
  6. Remove about 1/2 to 1 cup of liquid from slow cooker and whisk in 3 tablespoons of cornstarch until smooth. Add the cornstarch mixture back to the slow cooker and let cook for about 20-30 minutes on low.
  7. Just before serving, add the onion and broccoli mixture to the slow cooker.
  8. Serve with cooked rice.

Recipe Notes

-If you want to skip the step of sautéing the onions and broccoli, you can throw the chopped onion in with the beef. I found better results when cooking the onion separately. If the onions are cooked with the meat, the onions tend to water down the sauce quite a bit. You may also sauté the onion a day or two ahead and store in a ziplock bag in the fridge until ready to use.


28 thoughts on “Oh My-Chicken Pot Pie

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Recipe Rating

  1. I am a relative of Christina Barlow. She told me about your blog and that everything you have on here is amazing! I just made the 'Oh my chicken pot pie' tonight. It was delicious! I have a question about the tarragon. When do you put it in the recipe. Is it supposed to go in the gravy? Thanks, Becky

  2. Becky,
    I love Christina! Just edited the tarragon addition. Yes, add the tarragon to the gravy. Or, you can sprinkle it over the vegetables or chicken. Happy cooking!

  3. Hi Si

    I was wondering how well this freezes, and if you have any suggestions in doing so. I love this blog, and would like to come to a class at The Fork sometime.

    Amy Jo Hartvigsen

    1. Amy Jo,

      If you want to freeze this dish, prepare up to the point of cooking in the oven. Wrap the dish and freeze. When you are ready to bake, take directly from the freezer, unwrap and bake for about 50-60 minutes at 400. The pot pie should be bubbly around the edges and browned lightly on top.
      Hope to see you soon at a class!

  4. How much shortening do you use for the crust? Maybe I missed it in the recipe or should know… 🙂 Never made pot pie before. This looks yummy with the red potatoes. Thanks!!!

  5. Hi!

    I truly enjoy your site and have made many delicious recipes, the chicken pot pie being one of them. Sadly though, I no longer see the measurements for the crust….just the method. I will use a different recipe for it tonight but I know it won’t be as good as yours.

    Thank you for sharing you trustworthy knowledge and truly successful recipes.

    1. Sorry, the crust recipe is no longer attached to this page! Ill work on getting it re attached… look up Basic Flaky Pie Crust in the meantime. thanks!

  6. I was just going to mention the same thing about the crust, I didn’t see the measurements. I would love to make this tonight ????

    1. Ashley,

      So sorry for the inconvenience! When we converted to WordPress in December, some of the original recipes were lost or did not transfer in entirety! I will work on fixing this recipe…the crust is found under Best Flaky Pie Crust.

  7. This was delicious! I topped it with a sheet of puff pastry due to time constraints, but my kids couldn’t get enough of the filling.

    1. Even with the puff pastry, I’m sure it was delicious Jennifer! Great idea for saving some time, thanks for sharing.

  8. 5 stars
    This was my first time ever making homemade chicken pot pie and it was a huge hit with my family! I don’t have tarragon on hand, so used just a little bit of herbs de provence. The gravy was so yummy I wanted to lick every last bit, and the crust was perfectly flaky and golden brown. I’ll definitely be making this again!

    1. I’m so glad to hear that, Sandi, this is one of my favorite comfort meals to make. Thank you for sharing and for reading ABK!

  9. Five stars! You’re the new name in our house! Well, it goes something like, “Is this from that lady?” You’re the lady. Yummmmmmm.

  10. 5 stars
    I needed a fun Sunday dinner idea. When I saw this recipe and found all the ingredients in my pantry I knew it was going to be a show stopper. I didn’t have any trouble with the recipe. It was simple to prepare and so yummy. Thanks for a fun dinner idea.

    1. Hi Jennifer, the broth is used for both, you’ll use it to cook the vegetables, and then you’ll remove the vegetables from the broth and use the remaining broth to make the gravy. Hope this helps and thank you for asking!