Place chicken breasts in the bottom of your slow cooker.
2 lbs boneless, skinless chicken breasts
Sprinkle uncooked rice evenly over the chicken. Pour chicken broth over the rice.
1 cup long-grain white rice, 2 cups chicken broth
In a separate bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt and pepper.
10.75 oz condensed cream of chicken soup, 1/2 cup milk, 1 tsp garlic powder, 1/2 tsp onion powder, Salt and Pepper
Pour the cheese sauce evenly over the rice and chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and rice is tender.
During the last 30 minutes of cooking, stir in the chopped broccoli and the shredded cheddar cheese and the parmesan cheese. Cover and continue to cook until the broccoli is tender-crisp and the cheese is melted.
1 head broccoli, 1/2 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese
Once the cheese is melted and bubbly, carefully shred the chicken with two forks. Make sure everything is well combined. Serve immediately and enjoy!
