2cupsbroccoli floretscut into smaller pieces as needed
Fresh parsleychopped, for garnish
To a slow cooker, add rice, onion, garlic, and dried thyme. Pour chicken broth over rice.
Season chicken all over with onion powder and salt. Then rub both sides with Dijon mustard. Place in the slow cooker on top of rice.
Cover and cook on HIGH for 2 hours or on LOW for 5-6 hours.
Uncover the slow cooker and transfer chicken to a cutting board. Once cool enough to handle, chop chicken into small pieces.
Steam broccoli in the microwave and then drain. Add steamed broccoli to the slow cooker and stir to combine. (see notes)
Add sour cream and chopped chicken to the slow cooker and stir to combine. Test rice for doneness - add up to 1 cup more of broth as needed if rice is now fully cooked yet.
Sprinkle cheddar cheese all over the top of the chicken and rice mixture.
Cover the slow cooker and cook on HIGH for another 30 minutes, or until the cheese is melted and the rice is soft. Serve warm with chopped parsley on top for garnish, if desired.
I like to buy frozen broccoli florets that can be steamed right in the bag. You only need about 6.5 ounces, so a 10-ounce package will be fine. You can use the entire bag for some extra veggies in your dinner or stick with the 2/3 bag this recipe calls for.If you are steaming fresh broccoli florets in the microwave, place florets in a microwave-safe bowl. Pour in 1 1/2 tablespoons of water and top the bowl with an upsidedown plate. (This will keep the steam in.) Heat for 2 1/2 to 4 minutes until the broccoli is tender.