Equipment
- Crock-Pot
Ingredients
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 3 frozen chicken breasts
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- parika to optionally garnish with
Instructions
- Take a crock-pot. Add the chicken. Pour in both cans of the condensed soups. Cook on high for 4 hours or on low for 6-8 hours.
- When it's done cooking, transfer the chicken to a cutting board and chop into denture bite sized pieces. Or you could take two forks and shred the chicken that way.
- mix the cold water and cornstarch together and slowly add to the liquid in the crock-pot, stirring while you pour it in. This will make the liquid thicker. Once thickened, add the chicken back into the crock-pot
- Cook your favorite rice as directed on its packaging. Put a generous amount of the chicken and sauce over rice and top with a dash of paprika.
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