Begin by chopping the two chicken breasts into small bite-size pieces. Saute in a frying pan over medium-high heat with olive oil, salt and pepper. Set aside.
Take the two bags instant rice and prepare in a microwave. Put in the frying pan and settle in the olive oil; also add salt and pepper.
Put the chicken and rice in a crock-pot, add about ¼ cup olive or vegetable oil and top off with chicken broth. Stir.
Keep in the crock-pot for three hours and enjoy!
Two bags instant rice
Two chicken breasts
Salt and pepper
Chicken soup broth