Chicken with Rice and Asparagus

1 1/2 to 2 pounds pounds chicken breasts or tenders
1 1/2 cups rice
1 cup chicken broth or bouillon
1 (8 to 12 ounce) bag frozen artichokes or asparagus, or combination
1 can cream of chicken and mushroom or cream of chicken soup

Rinse chicken and pat dry; cut into bite-size pieces. Spray crockpot with nonstick cooking spray. Place rice in crockpot; add broth. Place chicken on rice; top with vegetables then spoon soup over the top. Cover and cook on LOW for 6 to 7 hours; check rice and stir about an hour before done (rice will be mushy if overcooked).

Makes 6 to 8 servings.