A friend gave me this recipe, it's easy and good. I guess you could double it for a larger family.
Easy Crock Pot Chicken Rice Recipe
Convenient canned soup speeds up the assembly of this creamy crock pot Chicken and rice recipe. 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).
Thanks Opal (this is my Mother-in-law, y'all!), we love crock pot recipes and this one sure does sound good. I bet it would be good with fresh sliced mushrooms and onions too, yum!