1 lb of Boneless Skinless Chicken Breasts (can substitute Boneless Skinless Chicken Thighs)
2 Tablespoons Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
14 oz. water
1 medium Onion, diced
Hot Cooked Rice
- Place thawed chicken in crock pot.
- Add butter, cream of chicken soup, water and onions. Stir until soup is mixed well with water.
- Cook on high 4-6 hours or on low for 8 hours.
- Serve over hot cooked rice.