RJ, the easiest thing would be to simmer in low sodium chicken broth. You could add what (fresh or frozen are lower sodium) vegetables you like and then just measure how much liquid you have, adding water to match the amount of rice you use.
We are a low carb household... so many things (including rice) not on our food lists. But a couple tablespoons of cornstarch as a thickener/gravy is usually within count. It is for me as "just' low carb and not keto. With cornstarch, you just add a bit of cool liquid first and make a slurry which is poured into the hot liquid.
On warm days like these, I do most of my cooking early. Since I'm home I would do it on top of the stove and not in the crockpot, cooking the meat and vegetables first. Then for dinner I'd heat up the broth and add the rice and reheat the meat and vegies while doing that.