Crockpot Chicken and Rice

Slice the fresh mushrooms into even pieces and chop the onions into small pieces.

Remove the skin from the chicken and trim any excess fat.

Combine the water, chicken bouillon, poultry seasoning, and salt in the crockpot, stirring until the bouillon dissolves.

Add the prepared mushrooms and onions to the liquid in the crockpot and stir to combine.

Place the chicken pieces on top of the vegetable mixture in the crockpot.

Cover the crockpot and cook on low for 3 hours, until the chicken is tender and cooked through.

Remove the cooked chicken from the crockpot and set aside on a cutting board to cool slightly.

Stir the uncooked rice into the liquid and vegetable mixture in the crockpot.

Cover the crockpot and cook on low for 1 hour, until the rice is tender and has absorbed most of the liquid.

Shred or cut the cooled chicken into bite-sized pieces and stir it back into the rice and vegetable mixture.

Let the mixture rest, covered, for 5 minutes to allow flavors to meld before serving.