Slow Cooker Chicken, Broccoli and Rice Casserole

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 lb Broccoli
  • 1/2 tsp Garlic powder
  • 1 Onion, small
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 3/4 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 cup Cheddar cheese, grated
  • 1/2 cup Greek yogurt, plain
  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 1 cup Water

Found on kristineskitchenblog.com

Description

Ingredients

• 1 small onion, chopped
• 1 cup long grain brown rice (not quick-cooking or instant), rinsed and drained
• 1 pound boneless, skinless chicken breasts
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1¾ cups (one 14.5 ounce can) low sodium chicken broth
• 1 cup water (or omit the water and use a total of 2¾ cups chicken broth)
• 1 pound broccoli, cut into small pieces (4-5 cups)
• ½ cup plain Greek yogurt
• ½ cup grated Parmesan cheese
• 1 cup grated cheddar cheese

Directions

• Combine onion and rice in bottom of slow cooker. Spread out in an even layer. Place chicken on top of rice/onion mixture. Sprinkle with the garlic powder, thyme, salt and pepper. Pour in chicken broth and water. Be sure that all of the rice is covered by the liquid.
• Cover and cook on low heat for 6-7 hours, or on high heat for 3½ hours, until the rice is tender and almost all of the liquid is absorbed.
• Transfer chicken to a cutting board and chop into bite-size pieces (or shred it in the slow cooker). Stir chicken back into the rice mixture in the slow cooker.
• Steam the broccoli in the microwave: Place broccoli in a microwave-safe bowl and add enough water to fill the bowl 1-2 inches deep. Cover with plastic wrap. Microwave on high 3-6 minutes, until crisp-tender. Drain.
• While the broccoli steams, stir the Greek yogurt, Parmesan and cheddar into the slow cooker. Then, stir in the cooked broccoli. Serve.