Monday, March 5, 2012

Slow Cooker Cheesy Chicken & Yellow Rice


Who hasn't seen this recipe floating around on Pinterest? I feel like at least half the people I follow have pinned the original recipe of this in the past week.

I love my slow cooker. I really do. But I have a love/hate relationship with "Crockpot Food"...The one-pot concoctions where the chicken is so shredded, then combined with corn or black beans, seasoned with an envelope of taco seasoning or dry ranch mix. But it makes a quick, edible meal. This recipe for Cheesy Chicken and Yellow Rice falls onto my list of "Crockpot Food"...it works, but it ain't pretty.

The original recipe calls for Zatarain's Yellow Rice, but we are big fans of Vigo Yellow rice in our house! My husband eats anything containing that yellow rice like it's going out of style.

This makes a big meal. And I was the only one willing to eat them for leftovers. That means I ate them for lunch for days and days. One of my informal stay-at-home-mom job responsibilities is to make sure all the leftovers get eaten (i.e., no food gets wasted)...so sometimes I take one for the team and eat the same thing for the majority of the week. Not the end of the world, but I was happy see a PB&J by the end of the week!

Slow Cooker Cheesy Chicken & Yellow Rice
recipe from Southern Plate

4 boneless skinless chicken breasts
1 large onion, chopped
1 - 10.5 ounce can cream of chicken soup
1 cup cheddar cheese, shredded
1 -15 ounce can whole kernel corn, drained
1 - 8 ounce box yellow rice mix, cooked according to directions


Place chicken in bottom of slow cooker. Place chopped onion on top of chicken. Spoon soup over top. Cover and cook on low 7-8 hours or on high 3-4 hours. 10-15 minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

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