Crockpot Chicken, Carrot, Broccoli, and Rice

1 1/2 c. uncooked regular long grain white rice
1 3/4 lb. skinless, boneless chicken breasts (I used 4 breasts)
2 c. shredded cheddar cheese
16 oz. bag frozen broccoli cuts, thawed (I couldn't find a 16 oz bag, used 24 oz)
5 carrots, peeled and thinly sliced (about 2 1/2 cups) (I used 2 c. shredded carrots)
1 can  cream of chicken soup
1 can cream of chicken and mushroom soup (I couldn't find this in the store, just used cream of mushroom)
1 1/2 c. chicken broth (I used 15 oz. can)

Place liner in crockpot. Place the rice in the bottom. Add layer of chicken, 1 c. cheese, broccoli, carrots, soups, and remaining cheese on top of rice. Pour the broth around the edges of the crockpot. Do NOT stir. Cover and cook on low for 6 hours, or high for 4 hours, or until chicken is cooked through. Cut or shred chicken & stir the rice and vegetables before serving. Season according to your likes. *This was like chicken pot pie without the crust.