6ounceslong grain and wild rice with seasoning packet (I use Uncle Ben's Original Recipe)(1 package)
1 ½ to 2poundsboneless skinless chicken thighs(or substitute chicken breasts)
Place all the ingredients except the chicken in a bowl.
21.5 ounces condensed cream of chicken soup, ¾ cup milk, 6 ounces long grain and wild rice with seasoning packet (I use Uncle Ben's Original Recipe)
Place the chicken in the bottom of the slow cooker. Overlap as needed.
1 ½ to 2 pounds boneless skinless chicken thighs
Pour the mixture from the bowl over the chicken. Cover and cook on low about 6 hours.
If you are concerned about the chicken overcooking, check the temperature with a meat thermometer after about 4 hours and remove the chicken once it hits an internal temperature of 165 degrees. (This is more of a concern if you are using chicken breasts instead of thighs.) Then continue to cook the rice until it's done.
For a little extra nutrition, add fresh sliced mushrooms.
No Uncle Ben's? Make your own wild rice mix with seasoning:
1 tablespoon chicken bouillon powder
½ teaspoon each: parsley flakes, ground cumin, and black pepper
¼ teaspoon each: garlic powder, ground ginger, and onion powder
1 teaspoon each: onion flakes and ground turmeric
1 and ½ teaspoon salt
1 and ½ cup uncooked long grain white rice
⅓ cup uncooked wild rice
Cooking for a crew? I have made this with up to 10 chicken thighs and it worked out great. However I added another side dish to make up for the fact that there would be less of the rice mixture to go around.