For Instant Pot:

1. Turn instant pot on to Sauté
2. Add oil and onions to pot
3. Sauté onions until they begin to soften
4. Add mushrooms, and cook for a minute
5. Add rice, and a generous sprinkling of salt and pepper
6. Stir to combine with onions and mushrooms
7. Place chicken on top
8. Pour water over chicken
9. Fix lid on instant pot, and close steam valve
10. Set instant pot to “poultry”, and make sure the time reads 60 minutes.
11. Let cook, release steam when done, and enjoy!

For slow cooker:

1. Sauté olive oil and onions in a small skillet until onions begin to soften
2. Add mushrooms and sauté for a minute more
3. Add rice, salt and pepper, and store to combine
4. Pour mixture into the bottom of slow cooker
5. Place chicken on top
6. Pour water over chicken
7. Place lid on cooker, and cook for four hours on high, or six hours on low.
8. Remove lid and let cool some before serving
9. Enjoy!

For oven:

1. Preheat oven to 350º
2. Sauté olive oil and onions in a small skillet until onions begin to soften
3. Add mushrooms and sauté for a minute more
4. Add rice, salt and pepper, and store to combine
5. Pour mixture into a 9×13 baking dish
6. Place chicken on top
7. Pour water over chicken
8. Cover with foil, and cook for 45 minutes
9. Remove foil, and let cook, uncovered for an extra 15 minutes to crisp up skin.
10. Let cool some before serving
11. Enjoy!