Step 1

In a 6-quart slow cooker, add the chicken pieces, the cauliflower, the broccoli, the mushrooms, the onion, and the carrots.

Step 2

In a small bowl, whisk the chicken broth, the cream cheese, the oil, the sage, the salt, and the pepper together.

Step 3

Pour the broth mixture over the chicken mixture.

Step 4

Sprinkle the broth-chicken mixture with the shredded cheese.

Step 5

Cover the slow cooker and cook on low heat until the chicken pieces reach an internal temperature of 165 degrees F and the veggies are tender, about 4-5 hours.

Step 6

Serve the casserole over the warm rice and garnish with the green onions.