In a slow cooker, add the chicken breasts, canned coconut milk, and turmeric powder. Let cook on LOW for 4 hours or on HIGH for 2 hours.
Remove the chicken and shred.
Place the shredded chicken back in the slow cooker (with the juices still in the slow cooker) and add the rice, chicken broth, broccoli, sea salt, and pepper. Stir and let cook for 1 hour on high or 1 1/2 hour on low.
Serve.
Keep leftovers in an airtight container in the fridge for up to 4 days.