This dish is really wonderful. My two-year-old son finds it to be quite straightforward. Tempting flavor and texture. Add white rice to the dish.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large sweet onion, chopped
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2 ½ cups water
- 1 (8 ounce) package yellow rice mix (such as Zatarain’s®)
- 1 tablespoon butter
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup shredded Cheddar cheese
Instructions
- Place chicken in the bottom of a slow cooker. Scatter onion over the top. Cover with condensed soup.
- Cook on Low for 7 to 8 hours or High for 3 to 4 hours.
- When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 25 minutes.
- Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.
- You can use margarine instead of butter for the rice.
- You can use fat-free cream of chicken soup instead of regular.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 1350 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is a no-fuss, hearty, set-it-and-forget-it meal. My husband loved this and loves when childhood-reminiscent flavor profiles make it into my menu rotation. Me; I really liked this but made a couple changes when I assessed this recipe. First – on low and slow (7-8 hours) – I opted to use boneless chicken thighs; they proved to be fall apart tender when I decided to shred it 30 min before serving. Second – if I’m already planning to cook low and slow, why not add some cubed carrots and celery? Get some veggies in here! Added them along with the onions. Finally- I liked the add of a can of Campbells cheddar cheese soup along with the cream of chicken. Good add (thanks Gina R!). While I liked it over the Zatarans Yellow Rice, I think I (me! Husband disagrees here) would like it better over egg noodles or mashed potatoes. I also didn’t need as much shredded cheddar cheese since I added the can of soup earlier in the recipe. Really easy, budget friendly and feeds a lot! Glad I found and tried this! Thanks lxydn!!
My husband is extremely picky and he was more than satisfied. I thought it had a really good flavor. The only negative was the rice to meat ratio-thought there was a bit too much rice.
I have made this with rice or a small type of macaroni. This is so adaptable to add in anything you have: leftover veggies, mushrooms, garlic, some chopped cooked bacon… make it to your own taste!
Very simple and flavorful. This one is a keeper!!
Kind of bland, had to add a lot of seasoning to it.
Very easy to I cooked it on low for 7 hours fall apart chicken great flavor overall great easy meal to make
So good! Made as noted only had rice on the side. Excellent. The next time I made it I added some Worcestershire sauce to the soup and some fresh parsley . Tasted great again!
Hubs like this pretty well. I added celery, mushrooms and red bell and used thighs. Probably will do again because it was simple to throw together before work.
A staple in our home. I typically double the recipe and use a can of cheddar cheese soup as well. So good.
I really liked it and super easy to make. Only suggestion is that i would pull out the chicken and shred it when it’s done cooking. I like eating it more that way than in big pieces.
I made this recipe as is and it was delicious! I might add some ground pepper and maybe some garlic but beyond that, I wouldn’t change anything else. You definitely can’t go wrong with this easy slow cooker meal.