Green Chile Chicken

6 4 ounce skinless, boneless chicken breast halves
1 1/2 cups chopped onion
1 10 3/4 ounce can condensed cream of chicken soup, undiluted
1 4.5 ounce can chopped green chiles, undrained
1 tablespoon vegetable oil
1 cup uncooked long grain rice
2 cups water
1 teaspoon salt

Coat large skillet with cooking spray; place over medium high heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from skillet; set aside.

Recoat skillet with cooking spray. Add onion; saute until tender.

Place chicken in a 4 to 5 quart slow cooker. Combine onion, soup and chiles; stir well. Pour over chicken. Cover with lid; cook on high heat setting 1 hour.

Reduce to low heat setting; and cook 5 to 6 hours. Heat oil in a medium saucepan over medium high heat. Add rice; saute 2 minutes or until rice is lightly browned. Gradually add water and salt; bring to a boil.

Cover, reduce heat and simmer 20 to 25 minutes or until liquid is absorbed and rice is tender. Serve chicken and sauce over rice.

6 servings.