Crockpot Chicken and Rice

This chicken is go-o-od! You won't have to worry about leftovers if you prepare this dish. I found this recipe on the TOH website.

• Ready In: 4 hrs 15 mins
• Serves: 4

Ingredients

• 2 (10 3/4ounce) cans  cream of mushroom soup
•  water
• 1  tablespoon olive oil
• 2  cups long grain brown rice
• 2 (1 ounce) packages  onion soup mix
• 1  tablespoon dried thyme, crushed
•  salt and pepper, to taste
• 12  chicken tenders

Directions

1. Empty canned soup into a measuring cup. Add water to equal 2-1/2 cups for each can of soup (total 5 cups liquid).
2. Heat oil in a pan, add rice until it begins to crackle, but not brown.
3. Mix together the soup packages, thyme and spices. Combine with the cream soup and water mixture. Add the rice.
4. Transfer the chicken tenders to a 3-1/2 to 4-quart crockpot. Top with the cream soup, and rice mixture.
5. Cover and cook on LO heat for 3-4 hours.