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Slow Cooked Creamy Chicken & Wild Rice

Slow Cooked Creamy Chicken & Wild Rice

Total Time: 5 Hours 10 Minutes

Serves: 8

Prep Time: 10 Minutes



  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup

  • 3/4 cup water

  • 5 large carrot, peeled and cut in 1/4-inch thick slices (about 4 cups)

  • 1 package (6 ounces) uncooked seasoned long-grain and wild rice mix

  • 2 1/2 pounds boneless, skinless chicken breast (8 small or 4 large cut in half lengthwise for thinner pieces) 


  1. Stir the soup, water, carrots and rice with seasoning packet in a 5-to 6-quart slow cooker (make sure the carrots are submerged in the soup mixture). Season the chicken with salt and pepper. Add the chicken and turn to coat.

  2. Cover and cook on LOW for 5 to 6 hours or until the chicken is done and the rice is tender. Season to taste. Sprinkle with chopped fresh parsley just before serving, if desired.

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