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Big Momma's Crockpot Chicken and Rice

I love cooking with my crockpot.  I find it is a wonderful way to cook.  It is especially great when you have forgotten to take meat out to thaw the night before and you need to cook some frozen chicken breasts.  Also, I love to use my crockpot on days I will be away from the house or busy cleaning. Here is my recipe for chicken and rice and I must say I have never had anyone eat it that didn't like it and want seconds.

4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
2 cans of cream of chicken soup
1 cup of chicken broth
1 onion diced
1/2 green bell pepper diced
1 stalk of celery, diced
1 small can of mushroom slices (optional)
2 small bay leaves
1 Tablespoon Italian seasoning blend (I use McCormick's)
1 Tablespoon garlic powder
1/2 Tablespoon pepper
2 Tablespoons parsley flakes
2 Tablespoons Worcestershire sauce
2 cups instant/minute rice
10 ounce box of frozen broccoli florets (optional or exchangeable for peas, carrots, or corn)

Spray crockpot or use a liner.  Place diced onions, bell pepper, celery, parsley, and bay leaves in the bottom of the crockpot.  Lay chicken on top.  In a mixing bowl, mix soups, chicken broth, garlic powder, pepper, mushrooms, and Worcestershire sauce.  Pour on top of chicken.  Cook on low for 4 hours.  Remove chicken and shred.  Return chicken to crockpot and mix well with sauce.  Add rice and  broccoli.  Cook 30-40 minutes on low until rice is done. I sometimes add 1 cup of Colby Jack cheese when I add the rice.

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