4 boneless skinless chicken breasts
- 1 large onion, chopped (I use Vidalia)
- 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
- 1 cup cheddar cheese (used Mahatma)
- 1 – 10.5 ounce can cream of chicken soup (regular or fat free)
- 1 -15 ounce can whole kernel corn, drained
- Salt & pepper to taste
- Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Salt & pepper to taste. Stir to combine. Serve hot. Serve with a green veggie and some warm, crusty bread.