Place all of the ingredients in a 6-quart slow cooker. Cover and cook on low for 3-1/2 to 4 hours** or until the chicken is cooked through and the rice is tender. Check at 3-1/2 hours, and if the chicken is cooked through but the rice needs a little more time, you may remove the chicken to a plate and chop or shred it. Set aside until the rice has finished cooking, and then stir it back into the slow cooker. (Optionally, it won’t hurt to leave the chicken in until the rice is tender and shred it then.) Adjust for seasoning—you may wish to add an extra sprinkle of salt depending on the type of broth used–and serve.