Ingredients
Chicken and Base Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 large onion, chopped
- 1 (10.5 ounce) can cream of chicken soup
Rice and Cheese Ingredients
- 1 (8 ounce) box Zatarain’s Yellow Rice Mix
- 1 cup shredded cheddar cheese
- 1 (15 ounce) can whole kernel corn, drained
Instructions
- Prepare and Cook Chicken: Place the boneless, skinless chicken breasts in the slow cooker. Sprinkle the chopped onion evenly over the chicken, then dollop the cream of chicken soup on top. Cover and cook on low for 7 hours or on high for 3 hours to achieve tender, flavorful chicken.
- Cook Rice: About 30 minutes before serving, cook the yellow rice according to the package instructions on the stovetop to ensure it is ready when the chicken finishes cooking.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker, mixing it well with the juices and onion.
- Combine Ingredients and Melt Cheese: Once the rice is cooked, stir it into the slow cooker with the shredded chicken mixture. Add the drained whole kernel corn and shredded cheddar cheese. Stir everything together and continue cooking on low for a few minutes until the cheese has melted and the dish is heated through.
Notes
- You can substitute cream of chicken soup with a homemade cream sauce to reduce processed ingredients.
- For a spicier twist, add chopped jalapeños or a dash of cayenne pepper when cooking.
- If you prefer, you can use brown rice, but adjust the cooking time accordingly as it may take longer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
