From: Southern Plate
4 boneless, skinless chicken breasts
1 large onion, chopped
1 8-oz box Zatarain's yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 10.5 oz can cream of chicken soup
1 15-oz 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.
Thumbs up! What a simple, delicious, filling meal! I actually used chicken tenderloins instead of breasts and only cooked mine on high for about 5-6 hours. In the end, my 3-year old (who will eat anything) ate two servings, I ate two servings, and my 4-year old (who is pickier than my 3-year old) ate one bite of the rice/corn mixture and all of her chicken. Go figure. I love chicken and rice combinations and I love chicken and corn combinations, so I thought this was a great mixture of flavors and textures. I loved the slight crunchiness of the onion too. I loved this meal and I definitely recommend it.