1. Prepare the Chicken: Cut boneless, skinless chicken breasts or thighs into roughly 1-inch pieces. Place the cut chicken directly into the bottom of your slow cooker insert.

2. Combine the Creamy Base: In a separate medium bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, garlic powder, onion powder, and black pepper until well combined and smooth.

3. Pour Over Chicken: Pour the soup mixture evenly over the chicken pieces in the slow cooker. Give it a gentle stir to ensure all the chicken is coated.

4. Add the Rice: Sprinkle the rinsed uncooked long-grain white rice evenly over the chicken and soup mixture. Do not stir the rice into the liquid at this stage.

5. Cook to Perfection: Place the lid on your slow cooker. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chicken should be cooked through and tender, and the rice should be soft and have absorbed most of the liquid.

6. Stir in Peas and Serve: About 30 minutes before serving, if using, gently stir in the frozen peas. Replace the lid and allow them to heat through. Once everything is cooked, give the mixture a good stir to combine the chicken, rice, and creamy sauce. Garnish with fresh chopped parsley if desired, and serve hot.