Slow Cooker Chicken and Rice Casserole

Instructions

1. Place the chicken thighs in the bottom of the slow cooker.
2. In a bowl, whisk together the cream of chicken soup and broth, then pour over the chicken.
3. Add the rice, carrots, celery, onion, garlic powder, thyme, salt, and pepper. Stir gently to combine.
4. Cover and cook on low for 4 hours, or until the chicken is tender and the rice is cooked through.
5. Shred the chicken directly in the pot with two forks, then stir in the frozen peas and let sit for 5 minutes to heat through.
6. Sprinkle with shredded cheddar if using, and serve warm.