Crock Pot Chicken

2 cups brown rice
2 cups water
2 bullion cubes (Melted into the water, first) OR 2 packets of Goya Sazon (You can find it in Walmart with the other bullions or with ethnic/hispanic foods)
1/2 cupof white wine
2 TBSP. Butter (I melt it so it blends better)
2 cans "cream of" soup- your choice
1/2 bag of frozen corn
1 tsp. dried basil
STIR UP WELL IN CROCK
Add frozen chicken breasts or frozen chicken tenders- (If breasts are too large, they won't cook right- so defrost enough to cut into smaller pieces)
Push chicken pieces down into the liquid

Cook on low 8 hours or on high 5 1/2 hours- YUM!

* I use low sodium cream of mushroom, unsalted butter, and unsalted corn- this way the only sodium comes from the bullion or Goya- so I feel okay about feeding it to the tinies! Let the adults add salt to their own if need be