Crockpot Chicken And Rice

1. 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. 2

   Heat oil in a pan, add rice until it begins to crackle, but not brown.

3. 3

   Mix together the soup packages, thyme and spices. Combine with the cream soup and water mixture. Add the rice.

4. 4

   Transfer the chicken tenders to a 3-1/2 to 4-quart crockpot. Top with the cream soup, and rice mixture.

5. 5

   Cover and cook on LO heat for 3-4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.