Begin by rinsing the long-grain brown rice under cold water until the water runs clear. Set the rinsed rice aside.

In a medium-sized pot, bring 2 cups of low-sodium chicken broth to a gentle boil. Add the rinsed brown rice and reduce the heat. Cook for about 10 minutes.

Lightly coat the slow cooker with nonstick spray. Add the par-cooked rice, diced carrots, minced shallot, and Dijon mustard. Stir gently to combine.

Place the chicken on top and season with garlic powder, dried thyme, kosher salt, and black pepper.

Pour in 2.5 cups of chicken broth. Cover and cook on HIGH for 1.5 to 2 hours until chicken is fully cooked.

Once the chicken is cooked, remove it to keep warm. Stir the rice and vegetables, cover, and continue to cook on HIGH for another 1 to 1.5 hours.

After the rice is cooked, stir in the frozen peas and Greek yogurt. Return the diced chicken to the slow cooker and mix well.

Sprinkle ¼ cup of sharp cheddar cheese into the mixture, stirring slightly before topping with the remaining cheese. Cover until melted.

Serve warm and garnish with fresh parsley. Enjoy your hearty meal!