Southern Plate: Slow Cooker Cheesy Chicken and Rice

I made slow cooker cheesy chicken and rice this Sunday and hosted my side of the family for lunch. I just love big Sunday meals. The only complaint I have is that I wasn’t able to get any pictures….it was gone before I knew it! Therefore, I’ll use Christy’s so you get an idea of how yummy this is.

 

I put my chicken in the Crockpot at around 9:30a and cooked it on high for 3.5 hours. The chicken was sooo tender. I shredded it up before I added my corn, cheese, and rice. Everyone loved this meal. It was a nice change to the tradition chicken and rice I usually make (white rice, chicken, and cream of mushroom soup). It was flavorful and very filling. I was able to feed five adults and two kids with her exact recipe. I do wish I would’ve doubled the recipe so that we all could’ve had leftovers. I’ll definitely make this meal over and over again. Here's her recipe:

Slow Cooker Cheesy Chicken And Rice

• 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

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.

 

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