In your slow cooker, combine the white jasmine rice, cream of chicken soup, cream of mushroom soup, chicken stock, minced garlic, and black pepper. Stir the mixture thoroughly to ensure the rice is evenly coated in the creamy sauce.

Take the boneless, skinless chicken breasts and place them on top of the rice mixture in the slow cooker. Sprinkle the chicken generously with the Lipton® onion soup mix and a light scattering of fresh parsley.

Cover the crock pot with its lid and set it to cook on HIGH for 3½ hours or LOW for 5 to 6 hours. Avoid lifting the lid during this time.

Once the cooking time is complete, carefully check that the chicken is tender and fully cooked through, easily shredding apart with a fork.

Ladle generous portions of the chicken and rice onto plates, and consider garnishing with an extra sprinkle of fresh parsley.