CROCKPOT CHICKEN AND RICE

Steps:

• 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.