Chicken & Rice For The Slow Cooker - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken thighs
2 (14 ounce) cans low-fat cream of mushroom soup (semi condensed like Amy's organic, to use fully condensed like Campbell's, use 1 can soup and one ca)
1 cup long grain brown rice
1 cup milk
1/2 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon italian seasoning
1/4 cup parmesan cheese
1 (16 ounce) package frozen peas

Preparation

Mix all ingredients except chicken and peas in the crock of your slow cooker.
Add the chicken thighs and submerse in liquid.
Cook on low for 6-8 hours. My cooker takes closer to 6, so just check the chicken to ensure it is done.
30 minutes prior to serving, stir in the frozen peas. Sometimes 1/2 cup of water is also needed at this point, sometimes it is not.