Chicken & Rice For The Slow Cooker

• 1 1/2 lbs boneless skinless chicken thighs
• 2 (14 ounce) cans low-fat cream of mushroom soup (semi condensed like Amy's organic, to use fully condensed like Campbell's, use 1 can soup and one ca)
• 1 cup long grain brown rice
• 1 cup milk
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1/4 cup parmesan cheese
• 1 (16 ounce) package frozen peas

1. Mix all ingredients except chicken and peas in the crock of your slow cooker.
2. Add the chicken thighs and submerse in liquid.
3. Cook on low for 6-8 hours. My cooker takes closer to 6, so just check the chicken to ensure it is done.
4. 30 minutes prior to serving, stir in the frozen peas. Sometimes 1/2 cup of water is also needed at this point, sometimes it is not.

chicken thighs, lowfat cream of mushroom soup, long grain brown rice, milk, salt, black pepper, italian seasoning, parmesan cheese, frozen peas

Taken from www.food.com/recipe/chicken-rice-for-the-slow-cooker-262510 (may not work)