Creamy Chicken & Wild Rice (Crock-Pot)

Laura Pearman

Ingredients:
2 cans (10 ¼ ounce each) Condensed Cream of Chicken soup
1 ½ cups Water
4 large Carrots (around 3 cups)
1 package (6 ounces) seasoned Long-Grain and Wild Rice Mix
8 skinless, boneless Chicken Breast halves

Stir the soup, water, carrots, rice and seasoning packet in a 3 ½-quart crock-pot. Add the chicken and turn to coat with the soup mixture. Cover and cook on LOW for 7 to 8 hours (or on high for 4 to 5 hours) or until the chicken is cooked through.