Throw everything into the slow cooker besides the rice and water. Cook on low for 6 hours if using thawed chicken. If using frozen chicken cook on high for 5-6 hours. 45 minutes before you are ready to eat place rice in instant pot and add water. Cook on rice setting and let naturally release for 15 minutes. Serve Chicken Goop over Cooked Rice
Notes
This recipe can also be thinned out to make my Chicken Goop Soup! Or take any leftovers the next day and add 3 cups of veggie broth to thin. The soup pairs nicely with my copycat Easy Panera Bread Bowls.