creamy chicken and wild rice
2 10-1/2oz cans cream of chicken soup
1 1/2 c water
4 large carrots, thickly sliced (about 3 cups)
1 6oz pkg seasoned long-grain and wild rice mix
8 skinless, boneless chicken breasts halved (about 2 lbs)
Mix soup, water, carrots and rice in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7-8 hours or until chicken is no longer pink.