Crockpot Chicken and Rice

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  Brown Rice(240g)
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  Low Sodium Chicken Broth(1320g)
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  Carrots(360g)
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  Shallot
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic powder(8g)
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  Thyme, Dried(5g)
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Peas, Sweet, Frozen(240g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheddar Cheese(120g)
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  Parsley, Fresh

Instructions

1. 1Rinse the rice several times to remove excess starch (this is key to the dish cooking properly). Bring 2 cups of the broth to a boil, then add the rice. Cook for 10 minutes, then drain.
2. 2Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in 2 1/2 cups chicken broth. Cover and cook on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through.
3. 3Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 to 1 1/2 additional hours.** If the rice seems dry, splash in some of the remaining 1 cup broth.
4. 4Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.