1-First, prepare all ingredients by chopping broccoli into florets, dicing onions, and mincing garlic. Rinse rice if using uncooked to remove any excess starch.

2-Second, add the uncooked brown rice, chopped onion, minced garlic, and dried thyme to the bottom of the slow cooker.

3-Third, pour the chicken broth over the rice mixture to provide moisture and help everything cook evenly.

4-Fourth, rub the chicken breasts with the onion powder and salt, then coat them evenly with the Dijon mustard for added flavor.

5-Fifth, place the seasoned chicken breasts on top of the rice mixture in the slow cooker.

6-Sixth, cover and cook on HIGH for 2 hours or on LOW for 5 to 6 hours until the chicken is fully cooked and tender.

7-Seventh, remove the chicken from the slow cooker, let it cool, and chop it into small pieces.

8-Eighth, steam the broccoli florets whether fresh or frozen until tender, then drain thoroughly to avoid excess water.

9-Ninth, add the chopped chicken, steamed broccoli, and sour cream to the slow cooker, stirring well to combine.

10-Tenth, check the rice for doneness; if it’s not fully tender and the mixture is dry, stir in up to 1 cup of additional chicken broth.

11-Eleventh, sprinkle the shredded cheddar cheese evenly over the top.

12-Finally, cover and cook on HIGH for an additional 30 minutes, or until the cheese is melted and the rice is fully tender. Serve warm, garnished with chopped fresh parsley.