Place the chicken breasts in the slow cooker and sprinkle with parsley, garlic powder, dried onion, and black pepper.
Whisk together the cream of chicken soup and milk and pour over the top of the chicken breasts.
Set the crock pot to cook on LOW for 6 hours or HIGH for 3 hours.
When the chicken is cooked through (internal temperature of 165 degrees F), remove the breasts and shred them using 2 forks. Return the shredded chicken to the slow cooker.
Add the rice and stir to combine. Place the lid back on the slow cooker and cook for an additional 15 minutes before serving.
Cooking time based on cooking on low temperature for 6 hours. That time will be reduced by half if cooking on high heat.Ingredient NotesWhite rice is traditional in this recipe however feel free to change it up and use brown rice too. It's a great use for leftover rice!