cut chicken in to bite sized pieces
1.5 - 2 cups chicken breasts
cut broccoli into florets and set aside
2 cups broccoli florets
spray your slow cooker (or liner, if using) with your non-stick spray of choice
add rice to bottom of slow cooker
1.5 cups brown rice
pour chicken broth over rice
3 cups chicken broth
add all spices
1 tbsp. minced garlic, 1 tbsp. Dijon mustard, 1 tsp. onion powder
and chicken and stir
1.5 - 2 cups chicken breasts
cover and cook on HIGH for 4-5 hours.
after about 3.5 hours, check on mixture to see if it is finished cooking. Your dish will finished cooking when your chicken chunks have an internal temperature of 165°F AND rice grains are soft all the way through AND all of the liquid in your slow cooker has been fully absorbed If you cannot confirm all three of these, your dish is not finished. Continue to cook check in every 20-30 minutes until fully finished
once chicken and rice are cooked, lightly steam broccoli by putting it in the microwave on high for one minute.
2 cups broccoli florets
while broccoli is cooking, cut cream cheese into chunks and add into slow cooker along with sour cream, Colby Jack cheese and about half of the cheddar cheese.
8 oz. cream cheese, ½ cup shredded Colby jack cheese, ½ cup sour cream, ¾ cup shredded cheddar cheese
add broccoli into slow cooker and stir to combine.
cover and allow all cheeses to melt (this should take 10 minutes or so).
open slow cooker and stir ingredients altogether. top with remaining cheddar cheese.
¾ cup shredded cheddar cheese
cover and allow cheese to melt on top
serve promptly and enjoy