Submitted by: Heather Barnes
2 cans Campbell's Cream of Chicken Soup
1 1/2 cups water
4 large carrots - thickly sliced
1 package (6 ounces) seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves
Mix soup, water, carrots and rice and seasoning packet in 3 1/2 - quart slow cooker. Add chicken and turn to coat.
Cover and cook on LOW 7 to 8 hours or until chicken is no longer pink.
*or on HIGH 4 to 5 hours.
TIP: Serve with fresh broccoli steamed in Swanson Chicken Broth for extra flavor.
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