You just never know what is going to grab the Hedger clan’s picky palate – I just had a feeling about this dish and my instincts were right! My crew loved it and have already requested it multiple times. I have to say it falls into the category of “not much to look at!” or a “crock pot-hot mess”- but it makes up for it with good old fashioned flavor. I found this recipe on my new favorite food blog – The Southern Plate. She has replaced the pioneer woman for me – I prefer a more down home blog and this one fits the bill! Be warned….if you mosey over for a quick visit – you may end up staying awhile.
- 4 boneless skinless chicken breasts
- 1 large onion, chopped (I used a sweet yellow onion)
- 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
- 1-2 cups shredded cheddar cheese
- 1 – 10.5 ounce can cream of chicken soup (regular or fat free)
- 1 -15 ounce can whole kernel corn, drained
Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 5 hours or until your chicken is super tender. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot. (I add my corn and a little juice from the can in at the beginning stage...we like a veggies well done)
It is a great meal served with green beans, salad and hot rolls.
