Take out a 4 quart slow cooker and add your chicken breasts, rinsed rice, rinsed mushrooms, diced onion, chicken broth, garlic, Italian seasoning, onion powder, salt and black pepper.
Cover and preferably cook on high for 3 to 4 hours. (You can cook on low for 6 hours but the rice risks getting mushy)
While it cooks, take out a bowl and mix your greek yogurt, parmesan cheese, cream cheese and milk together for the creamy sauce. Set it aside until you're ready to add to the slow cooker (take it out 30 minutes before it's finished)
Once the cooking cycle is done, turn off your slow cooker. Use two forks to shred your chicken breasts and then mix everything together.
Let it cool for 5-10 minutes before adding the creamy sauce in.
Stir in the creamy sauce into the slow cooker. If it's too thick, add an extra 1/4 cup of chicken broth
Plate your dish or if you're meal prepping, evenly distribute your meals for the week
Garnish with fresh parsley, extra grated parmesan cheese and red chili flakes
Serve
