3 large boneless, skinless chicken breasts
4 large peeled and chopped carrots
4 stalks diced celery
2 cups frozen peas
1 can low-fat cream of chicken soup
2 cups brocoli florets
2 tsp dehydrated onion
1 tsp black pepper
1 bag Long Grain Brown and Wild Rice
Spray the bottom and sides of the slow cooker insert with cooking spray. Add the carrots to the slow cooker, spreading them evenly on the base of the insert. Top the carrots with the 3 large chicken breasts and pour the soup over the chicken, coating it evenly. Add the spices to the mixture and then top with the diced celery. Cover and cook for 4 hours on high.
After 2.5 hours, remove the lid and pour in the frozen peas, cover and cook for the remaining 1.5 hours.
Stir and serve over 1 Cup of Long Grain Brown and Wild Rice prepared as directed on the package.