Crockpot Chicken and Rice

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READY IN: 4hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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