Crockpot Cheesy Chicken and Rice



1 pound boneless, skinless chicken breasts

1 large onion, chopped

1 10.5 ounce can cream of chicken soup

1 8 ounce box Zatarain’s Yellow Rice Mix

1 cup shredded cheddar cheese

1 15 ounce can whole kernel corn, drained

Place chicken in the slow cooker. Sprinkle chopped onion over top and dollop cream of chicken soup over top.

Allow to cook on low for 7 hours or high for 3 hours.

About 30 minutes before serving, cook the rice according to package instructions.

Remove chicken from slow cooker and shred; return to slow cooker.

Once rice is cooked, stir it into the chicken mixture in the slow cooker.

Stir in shredded cheese and corn.

Continue cooking just until cheese is melted.


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