1-Combine: 1 cup uncooked brown rice, 1 small yellow onion (peeled and chopped), 2 cloves garlic (minced), and 1 teaspoon dried thyme in the bottom of your slow cooker. Then, pour 2 ½ cups chicken broth over the mixture to get everything started.

2-Season: 2 boneless, skinless chicken breasts with 1 teaspoon onion powder and 1 teaspoon salt. Rub both sides of each chicken breast with 1 tablespoon Dijon mustard, and place them on top of the rice mixture in the slow cooker.

3-Cover the slow cooker and cook on HIGH for 2 hours or on LOW for 5-6 hours until everything is nicely done.

4-Remove the cooked chicken breasts from the slow cooker once they’re cool enough to handle, then chop them into small pieces.

5-Steam 2 cups broccoli florets until tender, drain any excess liquid, and add them to the slow cooker. Stir to mix with the rice and cooking liquid.

6-Add the chopped chicken and ½ cup sour cream to the slow cooker, stirring everything together. If the rice isn’t fully tender or the mixture seems dry, stir in up to 1 cup extra chicken broth as needed.

7-Sprinkle 1 cup shredded cheddar cheese over the top, cover, and cook on HIGH for another 30 minutes until the cheese melts and the rice is soft.

8-Serve warm, garnished with chopped fresh parsley for a nice finishing touch.