2 (10-3/4 ounce) cans condensed cream of chicken soup
1-1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package seasoned long-grain and wild rice mix
8 boneless, skinless chicken breast halves
1. Stir together in a 3-1/2-quart slow cooker, the soup, water, carrots, rice and seasoning packet; add the chicken and turn to coat with the soup mixture.
2. Cover and cook on Low for 7 to 8 hours or until the chicken is cooked through. Makes 8 servings.