Generously spray the inside of a 6-quart or larger slow cooker with non-stick cooking spray. This step ensures the rice does not stick to the sides during the long cooking process. Place the cubed raw chicken breasts at the bottom of the pot in an even layer.

In a medium bowl, whisk together the two cans of condensed cream of chicken soup with 3.5 cups of water or chicken broth until smooth. Pour the uncooked long-grain white rice over the chicken, then pour the soup mixture over everything. Give it one very gentle stir to ensure the rice is mostly submerged in the liquid.

Cover the slow cooker with its lid. Set the temperature to Low and cook for 4 to 5 hours. Avoid opening the lid during the first 3 hours, as this releases the steam necessary to cook the rice. Once the timer is up, fluff the rice with a fork and ensure the chicken is cooked through. Serve warm and enjoy your effortless feast!