𝓒𝓻𝓸𝓬𝓴𝓹𝓸𝓽 𝓒𝓱𝓮𝓮𝓼𝔂 𝓒𝓱𝓲𝓬𝓴𝓮𝓷 𝓑𝓻𝓸𝓬𝓬𝓸𝓵𝓲 𝓡𝓲𝓬𝓮

Ingredients

1 lb chicken breasts (boneless, skinless, cut into bite-sized pieces)
2 cups chicken broth
½ cup sour cream (or Greek Yogurt)
1 tablespoon Dijon mustard (optional)
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon each, salt & pepper (to taste)
1 cup long-grain brown rice (or risotto rice, rinsed)
1 lb broccoli florets (fresh or frozen)
2 cups sharp cheddar cheese (grated)

Instructions :

Prep The Chicken
Chop your boneless, skinless 1 lb chicken breasts into bite-sized chunks or cubes approximately 1 to 1½ inches in size.
Add Ingredients To Slow Cooker
Add 2 cups chicken broth, ½ cup sour cream, 1 tablespoon Dijon mustard, and seasonings (1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon each, salt & pepper) to your crockpot and stir to combine.
Add 1 cup long-grain brown rice to the crockpot, followed by the bite-sized pieces of chicken.
Stir to combine, then add the fresh or frozen 1 lb broccoli florets.
Cover And Cook
Cover and cook on low for 3-4 hours or until the chicken is cooked through, all the broth is absorbed, and the rice is tender. Cook on high for 2-3 hours.
Melt Cheese and Serve
Add half the 2 cups sharp cheddar cheese to your broccoli and rice and stir to combine. Sprinkle the remaining 1 cup of cheese on top, return the lid to your slow cooker, and let the cheese melt for about 15 minutes.
Once the cheese is melted, serve immediately. Garnish with chopped parsley, grate some Parmesan cheese, or season with a few turns of your pepper mill if desired