Ingredients

• 3 Tablespoons EVOO
• 2 Onions, Minced
• 4 Garlic Cloves, Minced
• 1 Tablespoon Fresh Thyme or 1 Teaspoon Dried Thyme
• 3 Tablespoon Gluten Free Flour
• 1 Cup Chicken Broth
• ½ Cup Greek Yoghurt
• 1 Teaspoon Dry Mustard
• 2 Pounds Boneless, Skinless Chicken Thighs, Trimmed
• 2 Cups Cooked Brown Rice
• 1 Cup Shredded Cheddar Cheese (4 Ounces)
• 1 Cup Grated Parmesan Cheese
• 12 Ounces Broccoli Florets, Cut into 1-inch Pieces (4½ Cups)
• ½ Cup Toasted Bread Crumbs

Directions

1. Heat 2 TBSP oil in 12-inch skillet over medium-high heat until shimmering.
2. Add onions, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps, transfer to slow cooker.
5. Stir in yogurt and mustard into slow cooker.
6. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce.
7. Cover and cook until chicken is tender, 4 to 6 hours.
8. Break up chicken into bite-size pieces with wooden spoon.
9. Stir in rice, cheddar, parmesan, and 1 tsp salt, cover, and cook on high until rice is tender 20 to 30 minutes.
10. Steam broccoli until tender.
11. Stir softened broccoli into casserole and let sit until heated through, about 5 minutes.
12. Sprinkle with toasted bread crumbs.