Ingredients
Scale
- 1 (10.5 oz) can cream of mushroom soup
- 1 1/2 tsp Better than Bouillon chicken base
- 1 1/2 cups water
- Dash of smoked paprika
- 1/4 tsp poultry seasoning
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 tsp garlic powder
- 1 cup converted rice
- 1 pound bone-in, skin removed chicken breasts or boneless chicken thighs
- Salt and pepper
Instructions
- Add the cream of mushroom soup, bouillon, water, paprika, poultry seasoning, black pepper, onion powder and garlic powder into slow cooker. Whisk together well. Stir in the rice. Nestle the chicken into the crock. Lightly salt and pepper the chicken.
- Cover and cook on low for 3-4 hours, or until chicken is cooked through. Remember each slow cooker cooks differently. Older slow cookers tend to take longer to cook.
- Serve chicken and rice with broccoli.
- Category: Chicken
- Method: Slow Cooker