Slow Cooker Chicken Broccoli and Rice Casserole

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• 1 small onion chopped
• 1 cup long grain brown rice rinsed and drained (do NOT
  substitute white rice or any other type of rice)
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• 1 pound broccoli cut into small pieces
• 1/2 cup plain Greek yogurt optional, for extra creaminess
• 1/2 cup grated Parmesan cheese
• 1 cup shredded cheddar cheese

1. Place onion, brown rice, Dijon mustard, garlic powder, dried
   thyme, salt and pepper in bottom of slow cooker.
2. Pour in broth and stir until well combined.
3. Add chicken to the slow cooker. Sprinkle chicken with
   additional black pepper.
4. Cover and cook on high for 2 1/2 to 3 1/2 hours, until
   chicken is cooked through and rice has absorbed almost all of the broth. In my
   slow cooker this took 3 hours on high.
5. When the slow cooking time is almost finished, cook the
   broccoli. You can steam it on the stove or in the microwave, or roast it in
   your oven. (It is also possible to cook the broccoli in the slow cooker by
   adding it on top of the rice and chicken during the last hour of cook time. If
   you slow cook the broccoli it will lose its vibrant green color. I get best
   results when I steam the broccoli on the stove.)
6. When chicken and rice are done, remove chicken to a cutting
   board.
7. Add the plain Greek yogurt (if using), Parmesan cheese and
   cheddar cheese to the rice in the slow cooker. Stir to combine.
8. Cut the chicken into bite-size pieces and add to the slow
   cooker along with the cooked broccoli. Stir and serve.

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