Crock Pot Chicken and Rice

1 cup long-grain brown rice - do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same

1 ½ cups diced carrots - about 4 medium

1 small shallot - finely chopped, about ¼ cup (you can also use ½ of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)

1 tablespoon Dijon mustard

1 ½ pounds boneless skinless chicken breasts - (or chicken thighs)

1 ½ teaspoons garlic powder

1 teaspoon dried thyme

½ teaspoon kosher salt

¼ teaspoon ground black pepper

2 ½ to 3 ½ cups low-sodium chicken broth

1 cup frozen peas

½ cup nonfat plain Greek yogurt

½ cup freshly grated sharp cheddar cheese - divided (I love white cheddar for this)

Chopped fresh parsley - optional for serving

Directions at wellplated.com

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