Slow Cooker Chicken and Rice

Rinse the uncooked rice under cold water until the water runs mostly clear. This helps remove excess surface starch so the rice cooks up tender instead of gluey.
Lightly grease the inside of your slow cooker with a bit of oil or nonstick spray to reduce sticking.
Add the rinsed rice to the bottom of the slow cooker and spread it into an even layer.
In a medium bowl, whisk together the chicken broth, condensed cream of chicken soup, salt, and black pepper (if using) until fairly smooth. A few small lumps are fine; they’ll dissolve as the mixture heats.
Pour the broth and soup mixture evenly over the rice, making sure all of the rice is submerged in liquid.
Nestle the chicken pieces on top of the rice mixture in a single layer. They don’t need to be fully submerged; the steam and moisture in the slow cooker will cook them through.
Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the rice is tender. Avoid lifting the lid during the first 3 hours, as that releases steam and can lead to unevenly cooked rice.
Once done, taste the rice and adjust seasoning with a bit more salt or pepper if needed. You can leave the chicken pieces whole, or shred them gently with two forks and fold them through the rice.
Let the mixture rest for about 5–10 minutes with the slow cooker turned off; this allows the rice to set and absorb any remaining liquid. Fluff gently with a fork and serve warm.