Slow-Cooker Parmesan Chicken and Rice

This is any easy, but yummy slow-cooker recipe. The leftovers are great to use in taquitos, chicken pot pies, burritos, etc.

10-3/4 oz. can cream of mushroom soup
1-1/2 cup milk
1-1/2 oz. package onion soup mix
1 cup brown rice, uncooked
4 boneless skinless chicken breast (if you use small breast, you might want to use 6)
4 Tablespoons butter, sliced
salt and pepper to taste
grated Parmesan cheese to taste

• Mix together soup, milk, soup mix and rice; set aside.
• Arrange chicken breasts in a lightly greased slow-cooker; place on tablespoon butter on top of each chicken breast.
• Pour soup mixture over chicken. Sprinkle with salt, pepper and Parmesan cheese.
• Cover and cook on low setting for 8-10 hours, or on high setting for 4-6 hours.
• You can serve the whole breast if you like. We prefer to shred the chicken and mix it up with the rice.