Slow Cooker Cheesy Broccoli Chicken Rice

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 2 cups Broccoli
  • 1 clove Garlic
  • 1 Onion, small

• Canned Goods

  • 1 32 ounce box Chicken broth

• Pasta & Grains

  • 1 cup Rice, long grain white or brown

• Baking & Spices

  • 1/3 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/4 cup Daiya dairy free cheddar cheese

Found on theprettybee.com

Description

Ingredients

• 1 Tablespoon olive oil
• 1½ pounds chicken breasts, cut into large chunks
• 1 small onion, chopped
• 1 clove of garlic, coarsely chopped
• 1 cup uncooked long grain rice (white or brown, your choice)
• 1 32 ounce box chicken broth
• 1¼ teaspoon salt
• ⅓ teaspoon pepper
• 2 cups of chopped broccoli
• 1¼ cup Daiya dairy free cheddar cheese (use regular cheese if you are not dairy free)

Directions

• Put the olive oil, chopped onion, and garlic in the bottom of the slow cooker.
• Add the chicken breast pieces, salt, pepper, and rice.
• Pour ⅔ of the container of broth on top. Stir.
• Put lid on the slow cooker and turn it on high. Cook for four hours on high.
• After two hours, check to make sure there is still enough liquid inside. If not, add some more warmed up broth.
• A half an hour before it is done, add the chopped broccoli and stir. Add more warm broth if needed.
• Cook for another half an hour until broccoli is bright green and tender.
• Add the Daiya cheese and stir until melted. Season with more salt and pepper if desired.
• Serve immediately.