Recipe 103.

                                          Crock-Pot Chicken, Broccoli, Rice and Cheese

1-2 Pounds Chicken Tenderloin; browned.
Olive Oil for browning.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2-3 Cans Low-Sodium Chicken Broth.
2 Cups Instant Brown Rice.
16 Ounce Bag Frozen Broccoli Florets.
12 Ounces Grated Cheddar Cheese.
Salt or Salt Substitute to taste.
Pepper to taste.
Butter or Olive Oil to coat the bottom and sides of the Crock-Pot.

Coat the inside sides and bottom of the Crock-Pot with Olive Oil or Butter.
Season and Brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the other ingredients and stir together well.
Cover and cook on Low for 6- 8 hours or on High for 3-4 hours.