To make Campbell's slow cooker chicken, broccoli and rice, stir 1 cup of shredded cheddar cheese, one 10 3/4-ounce can of condensed cream of mushroom soup, one 10 1/2-ounce can of condensed cream of chicken soup and 1 1/2 cups of chicken broth or chicken stock in a large bowl. Place 6 cups of fresh broccoli florets and six peeled and thinly sliced medium carrots into a 5-quart slow cooker. Place 1 3/4 pounds of skinless, boneless chicken breast halves on top of the vegetables.
Pour the soup mixture over the chicken, and cover the slow cooker. Cook the dish on low heat for about six hours, or until the chicken is cooked through. Remove the chicken from the slow cooker, and turn it off. Stir in 1 1/2 cups of uncooked instant white rice. Put the chicken back in on top of the rice, sprinkle it with 1/2 cup of shredded cheddar cheese and replace the lid. Let the dish stand for approximately five minutes, or until the rice is tender and the cheese has melted. Stir the rice mixture before serving the dish.Learn more about Cooking