1 can cream of chicken soup
3ish cups of medium salsa
4 chicken breasts
optional seasoning combinations: salt and pepper, chili powder and cumin, lime juice and cilantro
2 cups of uncooked, long-grain rice
1 can (16 oz) low-sodium chicken broth
2 cups water
Optional: garlic salt and onion powder to taste.
Place chicken breasts in slow cooker; I usually put them in there while still frozen. Top with can of soup and salsa. Add in small amounts of optional seasonings if desired (add fresh herbs in at end). Cook on high for 3-4 hours or low for 6-8.
About half an hour before serving time, combine last 4 ingredients in rice cooker or large pan. Cook on medium heat until boiling; turn down the heat a little and cook until all the liquid is absorbed. Leave the lid on until the rice is done!
Serves 4. Great for entertaining since there are only two pots to clean up - and the appliances keep the dishes warm until you are ready to serve!
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