Thursday, September 12, 2013

Crock Pot Cheesy Chicken and Rice

I love crock pot recipes! Super easy to prepare and always very yummy! 


  • 4 chicken breasts
  • 1 8oz box of yellow rice - cooked (I can't ever find it sold in 8 oz portions so I've used both 5 oz and 10 oz size and it turns out great either way)
  • 1 cup shredded cheddar cheese
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (15 oz) can whole kerneled corn, drained
  1. Place chicken in crock pot
  2. Spoon gallops of soup on top (I also sprinkle with salt and pepper)
  3. Cook on low for 7-8 hours or on high 3-4 hours
  4. Before serving add rice, corn and cheese. Stir to combine then serve hot!
I usually don't even defrost the chicken first. I stick the breasts in the crockpot first thing in the morning with the soup and just let it cook all day. Then I shred the chicken up once I am ready to add the rice and corn!

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