Slow Cooker Cream of Mushroom Chicken Rice

3 Chicken Breasts, no skin (about 1lb)
2 cans of Healthy Request Cream of Mushroom Soup
2 small Cans of Giorgio's Mushrooms (pieces and stems)
2 Servings of Uncle Ben's Fast and Natural Whole Grain Instant Brown Rice (yields 2 cups cooked)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp black pepper
Dash of Salt

Boil enough water to cover chicken, and boil chicken breasts for 15 minutes. Once cool enough, slice chicken breasts into 1 inch cubes and put in your crock pot or in a pot on stove cooking on low.

Add both cans of cream of mushroom soup along with one can of water. Stir.

Add both cans of mushrooms (drained). Stir.

Add seasonings and stir.

While chicken and soup mixture is cooking, cook rice acording to directions. Once it is finished add it to the chicken and soup mixture. Stir.

You can eat this once it is heated through, but it is also really good if you let it cook for a while allowing the chicken to soak up the flavors. I usually let the crock pot cook for 2 hours before serving.

Serving Size: 4 servings, 2 cups per serving. A 1 cup serving has half the cals and is great for a light lunch that is still filling.


Number of Servings: 4

Recipe submitted by SparkPeople user JENNYGIRL521.