Chicken and Rice

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1.5 cups long-grain white rice
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups chicken broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions

1. 1Place the chicken thighs, onion, carrots, and celery in the bottom of the slow cooker.
2. 2In a bowl, whisk together the broth, cream of mushroom soup, garlic powder, thyme, salt, and pepper, then pour it over the chicken and vegetables.
3. 3Cover and cook on low for 4 hours or on high for 2.5 hours.
4. 4Stir in the uncooked rice, making sure it is submerged in the liquid, then cover and continue cooking on high for 45 minutes to 1 hour, until the rice is tender.
5. 5Shred the chicken with two forks directly in the slow cooker, stir everything together, and serve warm.

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