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Prep 20min
Total6hr0min
Ingredients6
Servings4
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Ingredients
1
lb boneless skinless chicken thighs, each cut into 4 pieces
1
can (10 3/4 oz) condensed cream of chicken soup
1
jar (4.5 oz) sliced mushrooms, undrained
1/2
cup water
1 1/2
cups frozen sweet peas, thawed
1 1/2
cups uncooked instant white rice
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Steps
1
In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
2
Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
3
About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.
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Chicken thighs are a good choice for the slow cooker because the long slow-cooking process results in tender, juicy meat.
The flavor will be richer if you use chicken broth instead of water.
Serve with a light side salad or fruit and hot Pillsbury crescent rolls.
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