Place the chicken breasts in a single layer across the bottom of the crock pot. Try to keep the pieces similar in size for even cooking.

In a medium bowl, whisk together the cream of chicken soup and the chicken broth until smooth. Pour the mixture evenly over the chicken so it’s mostly covered.

Add the uncooked rice, chopped onion, and frozen peas. Sprinkle a pinch of salt and a few grinds of black pepper over everything.

Stir gently just to combine the rice and vegetables with the liquid — avoid overmixing or packing the rice down.

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The dish is done when the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Remove the lid, fluff the rice with a fork, and shred or slice the chicken into bite-sized pieces. Stir to combine, taste, and adjust salt and pepper before serving.