Easy Crockpot Chicken

Allow the cream cheese to soften at room temperature.

In a medium sized bowl mix together the cream cheese and the soup. The cream cheese may not completely blend in, but it will melt later. If you are adding a can of drained mushrooms, add them in now.
Season the mixture per your taste. I usually use salt, pepper and garlic powder.

Combine the soup mixture and chicken breasts in a crock pot. Cook on high heat for 3-4 hours or low for 6-8 hours. I like to cube up my chicken for faster cooking and easier eating. As it cooks, you may want to add some water, depending on how thick or thin you want it to be.

After the chicken has cooked all the way through (no pink in the middle)you are ready to cook your rice. For my family of 5, I usually use 4 cups of rice and water. This makes extra, but I like to have some left over. Choose your serving size from the box, and follow the directions.

Makes 6 servings.

**For faster cooking time:
When I am in a hurry, I boil my chicken breasts first. I use the chicken broth (the water that I boiled the chicken in) to add to the soup mix. I have also used canned chicken when I was out of frozen chicken breasts. If this is the case, you just need to cook it in the crock pot until it’s heated through.