Cook for a total of 6 hours on medium or 8 hours on low.

Add the chicken, three cups of water (or chicken broth), a can of cream of mushroom soup, garlic powder, onion powder, salt, pepper, and butter to the Crock Pot.

Stir and cover with the lid.

Cook for 5 hours on medium or 7 hours on low.

After cooking, shred the chicken and add the rice.

Add 1-2 cups of water over the rice, if needed. (Just make sure water covers the rice).

Cook for one more hour (check in 1/2 hour to see if the rice is finished cooking).

Add more water, if needed, to cook the rice more.

Stir everything.

When rice is finished cooking, add the cheese, mix well, and serve hot.