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.
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.