chicken and rice casserole (slow cooker)

adapted from Southern Living's Fix it and Forget it Slow Cooker Magic

I'm always looking for new slow cooker recipes.  Even in the summertime, slow cooker meals are served weekly!  Here is a great one to try out this weekend!  The original recipe says to cook it on low for 7 hours.  Luckily I was home and checked it after 4 hours.  It seemed to be done so I switched it to warm, let it sit until dinner and it was perfect.  I'm afraid the full 7 hours would turn the rice into mush!  

Prep Ahead Plan:  Mix all ingredients (except broccoli) in the slow cooker and store in the fridge until you are ready to turn it on!

Chicken and Rice Casserole

1 c long grain and wild rice, uncooked 

3 cups chicken broth

10.75 oz can fat-free, low-sodium cream of chicken soup  

meat from one cooked rotisserie chicken 

1 small onion, chopped 

2 cloves garlic, minced or crushed 

1 1/2 c grated cheddar cheese 

16 oz bag frozen broccoli, thawed

ground black pepper to taste

kosher salt to taste

crushed red pepper to taste

Directions:

1.  Place all ingredients in the slow cooker except for broccoli. 

2.  Cook on low for 4 hours.  During the last hour, stir in thawed broccoli and sprinkle individual serving with desired amount of crushed red pepper.