Slow Cooker Cheesy Chicken and Rice

I’m officially Suzy Homemaker.  Mike bought me a stand mixer for Christmas (I know I already mentioned this, but I’m still sort of in shock every time I walk into the kitchen and see in on the counter) and Mom got me a sewing machine!  I guess I have to cook, bake and sew a lot now.

Slow Cooker Cheesy Chicken & Rice 2I can’t wait to sew some more.  Especially after the Christmas stockings I made came out so well.  I’ll have a little somethin’ somethin’ for you next week.  For now, you should check out these blogs!

My friend Chris {real friend, we went to high school together} put together a collection of super funny pictures form all over the Internet.  If you need a laugh you need I am Sprat.

My other friend Dale, {again, real friends.  Swoon!} just started a second blog.  He is brilliant and witty and funny and I adore him to the ends of the earth.  Read the endearing prick, you’ll be happy you did.

He’s going to love me for this.
Metal. Rocket Man.
Okay.  Food.  This 10% real effort dinner is from Southern Plate.  My grandma was from Tennessee and I didn’t know enough to hang out with her in the kitchen more when I was young.  She passed when I was 14, but I still remember her cooking and have a love for Southern food.  I’m so happy to have found this blog.  It makes me think of when I was 8 and I would steal jumbo Jet Puffed marshmallows out of Grandma’s pantry after school, while she made Chicken and Noodles.   :)
Slow Cooker Cheesy Chicken & Rice 3
Slow Cooker Cheesy Chicken & Rice 1
Slow Cooker Cheesy Chicken and Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 large onion, chopped (Christy uses Vidalia)
  • 1 – 10.5 ounce can Cream of Chicken soup (regular or fat-free)
  • 1 – 8 ounce box Zataran’s Yellow Rice mix, cooked according to directions
  • 1 cup shredded cheddar cheese
  • 1 – 15 ounce can whole kernel corn, drained
Instructions
  1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours.
  2. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Comments

    • Julie says

      It’s so so easy. I’ve made it a few times. I get everything ready before I go to work, Mike shred and the chicken when he gets home and mixes everything together. It’s even better the next day.

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