Back in the day, I was deeply opposed to “cream of” soups. I had it in my head that they were the worst things you could possibly buy at the grocery store and whenever a recipe called for one, I would either skip it completely or make a homemade version which never really tasted like the real thing.
These days I am all about those soups. Maybe not every night, but sometimes you just can’t beat how easy it is!
This is one of those recipes that calls for a can of soup and I’m so happy I didn’t skip it. My family loves chicken and rice of all varieties but I knew they would especially love a version that calls for yellow rice, cheese, and corn. And they did! My husband said that this is a recipe that I can make frequently – but I have to also make those 7UP Biscuits you see on the plate!
Most of the cooking for this recipe is done is the slow cooker and then right before serving, you stir in the rest of the ingredients which makes it perfect for a busy weeknight or a lazy weekend day.
Slow Cooker Cheesy Chicken and Rice
from Southern Plate
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 289 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 65mg Sodium: 518mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 24g
Now that’s what I call comfort food to the max! Of course my picky husband probably wouldn’t eat it, but his loss – more for me :)
I could eat this for the main part of my meal. And enjoy the leftover the next day. Just sayin.
This looks like a great weeknight meal and it is so simple!
Love crockpot recipes and Zatarain’s rice! Looks delicious!
Slow cooker recipes are my favorite and this one looks delicious!
I love crockpot recipes. Those “cream of” soups can come in quite handy. I will def be trying this recipe.
This is delish!!! I used quinoa that I cooked in chicken broth instead of theZatarain’s. it’s a very monochromatic dish. I think the next time I’ll put some chopped red peppers in there. Just for some color.
Do you think it would turn out well still if I substituted some small-cut pieces of cooked broccoli or some peas for the canned corn?
I think it would be delicious with broccoli or peas!
Thanks this sounds easy and delish! But I don’t live in the States, so what’s Zatarains yellow rice mix? Could you use standard easy cook rice and boil as normal?
The yellow rice is already seasoned – the box says with bell pepper, onion, and garlic. If you have anything similar, I’d suggest using that. I think white rice would be fine, just maybe add some spices in to make up for it.
Ok thanks I’m sure we must have something similar I can use.
In the ingredients you said 1 can of cream of chicken but in the directions, you said just to use a dollop. So do you not use the rest of the cream of chicken soup? Also, I’m assuming you drain the corn?
No, use the whole can. I used dollop to mean, just put it on top without worrying about spreading it out and all that. :)
How would you adjust the recipe if you wanted to cook it altogether with the rice being added uncooked to the crockpot?
Do you drain the corn?
Yes, drain the corn. I’ll edit the recipe right now. Thanks for pointing that out!