- 2 cans Campbell’s cream of chicken soup
- 1.5 cups water
- 1 package, 6 ounces, seasoned long grain and wild rice mix
- 4 large carrots, thickly sliced
- 8 boneless skinless chicken breast halves
- 8 boneless skinless chicken thighs
- Mix the soup, water, rice, and carrots in the crock pot slow cooker. Add chicken and turn to coat.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours or until done.