Been making this for over a decade and it’s always a crowd fave!

1-cup uncooked minute rice
1/4 pound of skinless, boneless chicken breasts
one 10.5-ounce can chile creme soup
one 10.5-ounce can soup with creamed mushrooms
1 cup of chicken sauce
An onion soup mix packet
Toss with salt and pepper.
Not required: 1/4 cup of frozen carrots or peas
How to Follow
Use nonstick cooking spray to coat the inside of your slow cooker.
In a slow cooker, distribute the minute rice evenly.
On top of the rice, lay the chicken breasts.
Put the chicken broth, mushroom soup, and cream of chicken soup into a mixing dish. Puree the mixture.
After you’ve combined the chicken and rice, pour the soup mixture over the top.
After that, dot the top with the onion soup mixture.
Once the chicken is seasoned and breast-tender, cover the slow cooker and simmer on low for six to seven hours.
Frozen peas or carrots, if used, should be added about 30 minutes before serving.
Add salt and pepper according to your taste before you serve.

Tips and Variations
Swapping either one of the soups with cream of celery will change the taste profile. For more texture and taste, try adding some chopped green onions or a can of drained mushrooms. Add a pinch of garlic powder and a sprinkle of paprika for an additional kick if you like your food on the spicier side. To add a healthy twist, consider using brown minute rice. Just a heads up, it could take a little longer to cook.