Rinse the long-grain brown rice under cold water, then par-cook it in boiling low-sodium chicken broth for about 10 minutes.

Coat the inside of your slow cooker with nonstick spray.

In the slow cooker, mix together the par-cooked rice, diced carrots, chopped shallot, and Dijon mustard.

Layer the chicken on top of the rice mixture and sprinkle the garlic powder, thyme, salt, and black pepper over it.

Pour in the 2 ½ cups of low-sodium chicken broth over the mixture and cover. Cook on HIGH for 1 ½ to 2 hours.

Remove the chicken once cooked, stir the rice mixture, then cover and continue cooking for an additional 1 to 1 ½ hours.

Add the frozen peas and Greek yogurt, then return the diced chicken and ¼ cup cheddar cheese, mixing gently.

Sprinkle the remaining cheddar cheese on top and cook on HIGH for an additional 10 to 15 minutes until melted.