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Ingredients
5 Chicken thighs
1 Large can of cream of chicken soup
1 Packet chicken gravy mix
2 1/2 Cups instant or long cooking rice (either works)
2 Cups mozzarella cheese, grated
Instructions
Coat the inside of the crock-pot with non-stick spray. Layer the ingredients as follows: Chicken in the bottom. Sprinkle the gravy mix evenly over the chicken. Pour on the soup and spread it around. Layer on the cheese. Sprinkle the rice over the top.
Cook on LOW for about 8 hours (Until chicken is falling apart.) 20 to 30 minutes before the chicken is done add 1/2 cup of water and stir the pot thoroughly, shredding the chicken while stirring. Replace the lid and finishing cooking until the rice is done.