The thickest part of the chicken should reach at least 165°F (74°C). Avoid lifting the lid during the first few hours so the rice can steam properly.
Once cooked, carefully remove the chicken breasts to a plate. Stir the rice and sauce mixture in the bottom of the slow cooker to combine; it should be creamy and thick. Taste and adjust seasoning with pepper if desired.
Serve each split chicken breast over a generous scoop of the creamy rice and mushroom mixture. Spoon some of the sauce over
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