1 can cream of mushroom soup
1 cup water
3/4 cup brown rice
1/4 tsp paprika
1/4 tsp pepper
4 skinless, boneless chicken breast halves
In 3 quart crockpot combine soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Spinkle with additional paprika and pepper. Cook on low for 3-4 hours until rice is soft and fluffy. Do not overcook.
This recipe has been with me for years. It was an easy one I always made in college. I again, have adapted this to the slow cooker. The brown rice works really well. You can use chicken breasts, thighs, drumsticks, whatever you prefer. 3 stars.
Recipe Source: My mom’s recipe