Slow Cooker Angel Chicken

• 8 ounces, weight Fresh Button Mushroom Slices
• 8 ounces, weight Fresh Baby Bella Mushrooms, Sliced
• 6 whole Frozen Chicken Breasts
• 1/4 cups Melted Butter
• 10 ounces, weight Can Cream Of Mushroom Soup With Roasted Garlic
• 1 package (0.7 Oz Packet) Italian Dry Seasoning Mix
• 10 ounces, weight Tub Of Philly Italian Cheese And Herb Cooking Cream
• 1 Tablespoon Corn Starch Dissolved In A Splash Of Cold Water
• 1- 1/2 cup Brown Basamati Rice
• 2 cups Chicken Broth
• 1/2 cups Water
• 1/2 teaspoons Salt

1. Spray a large slow cooker with cooking spray.
2. Then layer both kinds of mushrooms into the bottom, followed by frozen chicken breasts.
3. Add melted butter, soup, Italian dressing packet and Italian Cheese and Herb Cooking cream into the crockpot, stirring as you add everything.
4. Close lid and cook on low for 5 hours.
5. With about 1 1/2 hours before serving time, make a batch of Baked Brown Rice (instructions below).
6. And just before serving, add your cornstarch water mix into the chicken mixture and stir to thicken sauce.
7. Serve rice topped with a chicken breast and a bunch of sauce.
8. For the baked brown rice: Preheat oven to 350 F. Combine brown rice, chicken broth, water and salt in an 8x11 baking dish and cover tightly with foil.
9. Bake for 1 hour and 10 minutes.
10. Remove from oven and let it sit 5 minutes before removing foil and fluffing with fork.
11. Delicious!

button, bella mushrooms, chicken breasts, butter, cream of mushroom soup, italian dry seasoning mix, italian cheese, starch, brown basamati rice, chicken broth, water, salt

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-angel-chicken/ (may not work)