Ingredients
- 4 boneless skinless chicken breasts
- 1 large onion, chopped (I use Vidalia)
- 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
- 1 cup cheddar cheese
- 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
- 1 -15 ounce can whole kernel corn, drained
Instructions
- Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
Here is what I changed. I didn't use the crockpot. Had a big package of chicken breasts I wanted to cook, shred then freeze some so I boiled the chicken. Shredded it. Froze some. Made Boil in Bag white rice, 2 bags. Used taco blend shredded cheese. I put everything in pot I cooked chicken in. Added a bit of broth to thin it out. Mixed all together and heated up on stove. I consider it a success if my picky family eats it and they did. It's a keeper.