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This Cheesy Chicken and Rice is made in the slow cooker and makes fantastic leftovers for lunch the next day!
OK, so this tasty chicken and rice may not be the most healthy and low-calorie thing you’ve ever eaten, but I guarantee it’s still better than hitting the drive-thru on the way home. I put this in the slow cooker on Sunday morning and came home to a delicious, stick-to-your-ribs lunch.
I wasn’t a huge fan of the idea of having to cook the rice separately, especially because we are always ravenous by the time we get home from church. To solve that problem, I just made it ahead of time and when we got home, I pulled it out of the fridge and tossed it in with the cheese and corn. It was ready to go in just about 10 minutes, so not bad. When I’m making this on a day that I’m home, I just cook the rice 30 minutes before we’re ready to eat and stir it in just before serving. Because it’s such a heavy meal, you’ll want to lighten it up by serving a nice crunchy salad on the side. I used Romaine lettuce for mine and it was a tasty combo.
Crockpot Cheesy Chicken and Rice
Ingredients
- 4 small or 2 large boneless skinless chicken breasts
- 1 large onion chopped
- 1 8 oz box Zatarain's Yellow Rice Mix, cooked according to directions
- 1 cup cheddar or colby jack cheese
- 1 10.5 oz can cream of chicken soup
- 1 15 oz can whole kernel corn, drained
Instructions
- Place chicken in bottom of slow cooker.
- Scatter chopped onion over top.
- Spoon cream soup over top of that.
- Cover and cook on low 4-5 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
Click here for more Crockpot recipes like this Cheesy Chicken and Rice!
Post updated with new photos 3/2017
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Lauren says
Cook I do this in the instapot?
Nicole Burkholder says
Yes! You can either cook it on the slow cooker setting and follow the instructions as written, or you can adjust it to be cooked on a pressure setting. Layer chicken, onion and cream soup and then rice. Add water for the rice. I do 1:1.5 for rice so if there’s a cup of dry rice/seasoning in the box, then normally you’d add 1.5 cups of water. However, since you’re also cooking with the chicken, the juice from the chicken will add a lot of liquid. So for this, 1:1 ratio should be fine. Then press the Rice setting and Start! (For my pot, that’s 12 minutes on low pressure.) Then be sure to leave it for at least 10 minutes of natural pressure release. I haven’t tested this myself, but if I was going to try it, this is how I would do it. 🙂
Aubrey says
How many servings does this yield? And on another note I am really excited to make this, it looks so good!
Nicole Burkholder says
I would say 6-8 large servings. It serves our family of 5, with enough for seconds and then some leftovers. It would also be an easy recipe to double if you’re hoping to feed a larger crowd. If you don’t have a bunch of hungry mouths to feed, it makes GREAT leftovers for lunch! 🙂
Tasha says
Do you thaw the chicken or can it be put in frozen? Thanks!
Nicole Burkholder says
You can do it either way. It just takes about 50% longer to reach a safe temperature if you are starting with frozen breasts. My crockpot is starting to cook really hot (I think it’s wearing out) and I find I keep having to adjust my cook times. You may have to play around with it a little for yours. 🙂
Cassie says
This looks so good! Quick question: do you place chicken in cooked or raw?
Nicole Burkholder says
Raw 🙂
Christy says
This was so good!!! My whole family loved it! I had to double the recipe for my family of 7, but everyone loved it.
Nicole Burkholder says
I’m so glad you liked it! It’s such a hearty dish- perfect for Fall and Winter!
Lori says
This looks delicious! I want to try this one out soon.
Nicole Burkholder says
Perfect Sunday dish 🙂