Ingredients:
1.5 pounds of boneless, skinless chicken thighs
2 cans (21.5 ounces each) of condensed cream of chicken soup
3/4 cup milk
16 ounces of long grain and wild rice with its seasoning packet
Optional: 1/3 cup finely chopped mushrooms for an umami twist
Instructions:
Begin by whisking together the cream of chicken soup and milk in the slow cooker to form a smooth base.
Introduce the long grain and wild rice to the mixture, ensuring to include the seasoning packet. If you're a mushroom lover, now's the time to add them in.
Lay the chicken thighs over the rice mix, ensuring they're slightly submerged.
Seal your slow cooker with its lid, setting the device on a LOW heat for a duration of 6-7 hours or if you're short on time, on HIGH for 3-4 hours. Remember, the actual cooking times might differ slightly based on your appliance.
Around half an hour prior to serving, ensure the chicken has been thoroughly cooked and the rice has absorbed the flavors and is fluffy.
Serve the dish piping hot, ensuring each plate gets a generous serving of both the chicken and the rice. Here's to a meal that's not only comforting but also deeply satisfying! Cheers!
