Slow Cooked Chicken and Rice Casserole

• 1 lb boneless skinless chicken thighs, each cut into 4 pieces
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (4 1/2 ounce) jar sliced mushrooms, undrained
• 12 cup water
• 1 12 cups frozen sweet peas, thawed
• 1 12 cups uncooked instant rice

1. In 3- to 4- quart slow cooker, place chicken.
2. Top with soup, mushrooms and water.
3. stir gently to mix and spread evenly over chicken.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. About 15 minutes before serving, stir thawed peas and the rice into chicken mixture.
6. Cover, cook on Low heat setting 10 to 15 minutes longer or until rice is tender.
7. If desired, add salt and pepper to taste.

chicken thighs, condensed cream, mushrooms, water, frozen sweet peas, rice

Taken from www.food.com/recipe/slow-cooked-chicken-and-rice-casserole-159758 (may not work)