Crockpot Chicken And Rice - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of mushroom soup
water
1 tablespoon olive oil
2 cups long grain brown rice
2 (1 ounce) packages onion soup mix
1 tablespoon dried thyme, crushed
salt and pepper, to taste
12 chicken tenders

Preparation

Empty canned soup into a measuring cup. Add water to equal 2-1/2 cups for each can of soup (total 5 cups liquid).
Heat oil in a pan, add rice until it begins to crackle, but not brown.
Mix together the soup packages, thyme and spices. Combine with the cream soup and water mixture. Add the rice.
Transfer the chicken tenders to a 3-1/2 to 4-quart crockpot. Top with the cream soup, and rice mixture.
Cover and cook on LO heat for 3-4 hours.