Chicken tenders (3 per person)
           Cream of mushroom soup (1 can for 2-3 people, 2 for 4-6)
           Mrs. Grass onion soup mix (1 per each can of soup)
1         tbsp. olive oil
           long grain brown rice (1 cup per can of soup)
1         tbsp. whole thyme, crushed
           salt and pepper to taste
           desired amount of brocolli florettes (optional)
           diced red pepper (optional)

When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice.
Empty can of soup into measuring cup and add water (or white wine) to
equal 2 1/2 (you need the extra for the onion soup mix). Heat olive
oil in a saute pan and add rice until it begins to crackle, but not
brown. This will make the rice dense and help it keep it's shape while
cooking. Whisk together the soups and additional water, herbs and
seasonings. Combine all ingredients (except veggies) in crock pot and
cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes,
add desired veggies. Great with crusty bread and a fresh salad.