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Easy Crock Pot Chicken Rice Reciepe

Convenient canned soup speeds up the assembly of this creamy crockpot chicken and rice reciepe. It has all the goodness of an oven-baked casserole and is perfect for a Sunday afternoon dinner.

• 1 pound boneless skinless chicken breasts, each cut into 4 pieces
• 1 10 3/4-ounce can condensed cream of chicken soup
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 4.5-ounce jar sliced mushrooms - undrained
• 1/2 cup water
• 1 1/2 cups frozen sweet green peas - (from 1-pound bag), thawed
• 1 1/2 cups uncooked instant white rice

In 3- to 4-quart slow cooker, place chicken. Top with soup, onion powder, garlic powder, mushrooms and water; stir gently to mix and spread evenly over chicken. Cover; cook on low setting 4-1/2 to 5-1/2 hours.

About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender, add salt and pepper to taste.

Yield: 4 servings (1-1/4 cups each).