Crock Pot Chicken and Rice

Great for a busy day, making dinner simple and delicious.

• 1 ½ c brown rice
• 3 ¼ c chicken broth
• 1 ½ t chicken bouillon
• salt and pepper to taste
• 1 ½ c carrots, chopped
• 4 c broccoli, chopped
• 4 chicken breasts, boneless skinless
• 1 T olive oil
• Salt and pepper to taste
• 1 t garlic powder
• 1 t onion powder
• 1 t parsley
• ½ t paprika
• ½ t oregano
• 1 t thyme, pepper
• 4 ozs cream cheese, room temperature
• 1 ½ t cornstarch
• 12 oz evaporated milk
• 1 c cheddar cheese, shredded, at room temperature

Spray crock pot with cooking spray.
Add the rice, broth, bouillon, salt and pepper.  Stir and add the broccoli and carrots.  Place the chicken on top and drizzle with olive oil. Sprinkle with half of the seasoning and flip the chicken over and repeat.
Cover and cook on high for two and a half hours.  
 
Remove the chicken to a cutting board and chop.
 
Stir the rice and vegetables, cover, and cook on high and cook for another hour.
 
Place the cream cheese, cornstarch and evaporated milk in a food processor and pulseuntil smooth.
 
Stir the cream cheese mixture and the chopped chicken into the rice mixture.   Cover and cook on low for five minutes.  (Add the cheese in batches and season with salt and pepper to taste.
 
Sprinkle the remaining cheese over the top, cover, and cook for about 5 minutes to melt the cheese.