Easy Crock Pot Chicken Rice

1 pound boneless skinless chicken breasts, each cut into 4 pieces
1 10 3/4-ounce can condensed cream of chicken soup
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 4.5-ounce jar sliced mushrooms - undrained
1/2 cup water
1 1/2 cups frozen sweet green peas (from 1-pound bag), thawed
1 1/2 cups uncooked instant white rice

In 3 to 4-quart slow cooker, place chicken. Top with soup, onion
powder, garlic powder, mushrooms and water; stir gently to mix and
spread evenly over chicken. Cover; cook on low setting 4-1/2 to 5-1/2 hours.

About 15 minutes before serving, stir thawed peas and the rice into
chicken mixture. Cover; cook on low heat setting 10 to 15 minutes longer or until rice is tender, add salt and pepper to taste.