A creamy, hearty, and filling chicken and rice casserole packed full of nutritious veggies and slow cooked to perfection.
Spray a 9x13 casserole Crockpot slow cooker or a 4 qt or larger slow cooker with nonstick cooking spray and place the chicken breasts inside.
Season the chicken breasts with ground black pepper and add the frozen veggies on top of the chicken breasts.
Add the cream of mushroom soup to a large mixing bowl and also add in the plain, nonfat yogurt, water, and dry ranch seasoning.
Whisk the ingredients in the mixing bowl well and pour evenly over the contents in the slow cooker.
Place the lid on the slow cooker and cook on high for 6 hours or low for 8 hours.
Once the chicken is cooked, remove the chicken and shred between two forks and then stir back into the ingredients in the slow cooker.
Cook the rice according to package directions and stir the cooked rice into the ingredients in the slow cooker.
Spread the ingredients in the slow cooker out evenly and serve with your choice of side items!
Plain nonfat yogurt is a healthy substitute for sour cream, however, plain nonfat Greek yogurt or sour cream can also be used. Any kind of mixed veggies can be used, just add in your favorites! I used frozen sweet peas, carrots, and corn.