1- Add 4 Ib raw skinless chicken breast to the slow cooker. Season with 1 tbsp onion powder, 1 tbsp garlic salt, 2 tsp ranch seasoning, 1 tbsp herbs & garlic, 1 tsp salt & ½ tsp pepper. Pour in 1 cup bone broth.
2- Cook on LOW 6-7 hrs (or HIGH 3-4 hrs) until
chicken is tender; shred in the pot.
3- While the chicken cooks, blend 800g fat-free cottage cheese, 120 g 1/3 reduced-fat cream cheese, 120 g Rico's premium cheddar, and 2 packets Kraft mao & cheese powder until smooth and creamy.
5- In the last 30 min of slow cooking, pour in the blended cheese sauce, add 200 g reduced-fat cheddar and 2 cups broccoli florets. Stir well so it melts and the broccoli becomes tender.
6- Just before serving, fold in the 5 cups cooked Minute Rice for ultra-creamy, high-protein cheesy chicken & broccoli.