Slow Cooker Cheesy Chicken and Rice is total comfort food! Chicken, rice, and corn in a creamy cheesy sauce, cooked in the crockpot.
I love chicken and rice in any form. If you’re looking for more chicken and rice recipes, try Lemon Chicken and Rice Soup and Chicken and Wild Rice Soup!
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.
Ingredients
Scroll down for ingredient amounts.
- Boneless, skinless chicken breasts
- Onion
- Cream of chicken soup – you can use cream of mushroom if you prefer
- Zatarain’s Yellow Rice Mix – there are several brands that make a yellow rice mix if you can’t find the Zatarain’s
- Cheddar cheese
- Canned whole kernel corn – you can use frozen corn but you may need to add a few minutes to the cooking time after you add the corn
How To Make Cheesy Chicken and Rice
- 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.
How Long Is It Good For?
This Slow Cooker Cheesy Chicken and Rice will be good in the fridge for up to 3 days. Make sure to store it in an airtight container (these are my favorite!) to keep it as fresh as possible.
The best way to reheat this dish is in the microwave in 30 second increments until it reaches the desired temperature. Make sure to give it a good stir after each 30 second increment!
Can You Freeze It?
Yes, you can freeze this chicken and rice for up to 3 months. I recommend using a large freezer ziploc container and squeezing out as much air as possible.
When you’re ready to serve it, let it defrost overnight in the fridge and then you can reheat on the stove or microwave. If it’s too thick, use a splash or chicken broth or water to get it back to it’s original consistency.
More Slow Cooker Chicken Recipes
- Slow Cooker Huli Huli Chicken
- Slow Cooker Cashew Chicken
- Slow Cooker Honey Sesame Chicken
- Slow Cooker Cool Ranch Chicken
- Slow Cooker Pesto Ranch Chicken Thighs
- Slow Cooker Orange Chicken
- Slow Cooker Teriyaki Chicken
- Slow Cooker Garlic Chicken Farfalle Pasta
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Slow Cooker Cheesy Chicken and Rice
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, drained
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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 518mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 24g
Amber says
Do you think this would turn out okay if I put the chicken in the crockpot still frozen?
Jeni Royer says
Can you put everything in the crock pot together and cook it? And how many chicken breast do you need?
April says
I used 3, it depends on the size of your crockpot and how many pieces you can lay next to each other without stacking them as well as the size of the chicken. You can cook everything together, after the chicken is done and shredded add 1 can of chicken broth and the contents of the rice mix and cook for another 30 minutes on low then add the cheese.
Brandy says
This looks delicious. Does the corn get drained?
Amanda Livesay says
Yes, the corn needs to be drained.
Tlamb says
Do you add any water to the chicken?
Jennifer M says
Do you drain the corn?
Amanda Livesay says
Yes, drain the corn. I’ll edit the recipe right now. Thanks for pointing that out!
Lora says
How would you adjust the recipe if you wanted to cook it altogether with the rice being added uncooked to the crockpot?
Cheryl says
I was wondering the same thing! has anyone trued it?
LaBreeska says
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?
amanda says
No, use the whole can. I used dollop to mean, just put it on top without worrying about spreading it out and all that. :)
Marz MacNeil says
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?
amanda says
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.
Marz MacNeil says
Ok thanks I’m sure we must have something similar I can use.
Michele says
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?
amanda says
I think it would be delicious with broccoli or peas!
Betsy says
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.
Michele says
I love crockpot recipes. Those “cream of” soups can come in quite handy. I will def be trying this recipe.
Nutmeg Nanny says
Slow cooker recipes are my favorite and this one looks delicious!
[email protected] says
Love crockpot recipes and Zatarain’s rice! Looks delicious!
Julie @ Table for Two says
This looks like a great weeknight meal and it is so simple!
Katrina @ In Katrina's Kitchen says
I could eat this for the main part of my meal. And enjoy the leftover the next day. Just sayin.
Tracey says
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 :)