- 4
- 15 mins
- 255 mins
Ingredients
- 1 can (14 ounces) low-sodium chicken broth
- 1 + 1/4 cups whole milk
- 2 tablespoons cornstarch
- 1/2 teaspoon dried thyme
- salt and pepper
- 1 cup uncooked medium or long grain brown rice
- 1 medium diced yellow onion
- 3 cloves minced garlic
- 1 + 1/4 pounds boneless chicken breasts, cut in half
- 16 ounces broccoli florets, fresh or frozen (thawed)
- 1 + 1/2 cups shredded sharp cheddar cheese
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon chopped fresh parsley
- 2 tablespoons butter
Preparation
Step 1
Spray a 4 or 5-quart slow cooker with non-stick vegetable oil. Add the broth, milk, cornstarch, thyme, 1 teaspoon salt and ¼ teaspoon black pepper and whisk well - until the cornstarch is completely dissolved.
Stir in the brown rice, onion and garlic. Add the chicken breasts then pile the broccoli on top.
Cook on high 3 - no more than 4 hours and on low 5 - 6.
Remove the chicken breasts to a cutting board and cover with foil. Let them sit 10-15 minutes then chop into bite-sized pieces.
Meanwhile stir in the cheddar and Parmesan, taste and season with more salt and pepper if needed. Continue cooking until the cheese melts - about 20 minutes - if there's a lot of liquid leave the lid off so some of it can cook off.
Once the cheese is melted mix in the parsley and butter.
To serve you can mix the chicken back into the rice or serve it over the rice garnished with more Parmesan.