Chicken and Rice in the Crockpot

I've been wanting make chicken and rice in the crockpot for ages now, but never have gotten around to it.  Mostly because I didn't want to leave it cooking for 12 hours on a work day.  I had seen a recipe on A Year of Slow Cooking that looked good.  I used Stephanie's recipe as a base and adapted it to our liking and what I had on hand.  I changed it quite a bit, so I'll post the recipe below as I made it... which I believe is a much simpler way of doing it that the way Stephanie made hers. 

This was very good and went over well with all three of us.  Carson even had seconds.  And Kevin had no complaints about chicken cooked in the crockpot, for once!  He normally thinks chicken that is cooked in the crockpot tastes grainy and has a weird texture.  I have to admit, he is right sometimes, usually when smaller pieces are cooked for a long time.  That's why I haven't really made any chicken crockpot recipes for quite a while.  Unless its a soup.  Anyway, I am getting off topic here.  Back to the recipe...  :)

I did use a pint of my homemade cream of mushroom soup in this, but I honestly don't think it's necessary.  If I didn't have my own homemade, I would not have added it.  Maybe add a little milk in place of it.  I bet it'd help make it creamy. 

Chicken and Rice in the Crockpot

1 1/2 cups of brown rice (I used a brown rice medley from Trader Joes)
1 quart chicken broth/stock
2 Tablespoons arrowroot powder
2 Tablespoons butter
1 pint cream of mushroom soup
2 cups frozen broccoli
2 cups frozen peas
4 frozen chicken breasts
2 teaspoons garlic powder
1 teaspoon rosemary
1 teaspoon salt
fresh ground pepper

Soak rice for 12-24 hours for optimal nutrition.  Cover rice with water by a couple of inches and place a plate over your bowl.  Drain before adding to the crockpot. 

Pour rice into crockpot, as well as chicken broth/stock, arrowroot powder, butter, soup, broccoli, and spices.  Reserve the peas to add later.  Mix together.  Place chicken breasts on top.  Cover and cook on high for about 4 hours (probably on low for about 6-8 hours).  If you have some liquid leftover and your rice is cooked, just off-set the lid for the last 15 minutes or so.  Add your peas during the last half hour of cooking.  Remove the chicken breasts and fluff the rice and veggies.  Enjoy!