Crockpot Cheesy Chicken & Rice
There is one word to describe this crockpot meal…. ADDICTING! The zest from the Zatarain rice, blended with the sweet corn and creamy cheese is AWESOME!
The girls loved it and asked for it again the next day. To add a twist to the leftovers, I sauted some baby spinach and then mixed in a serving of the Cheesy Chicken and Rice.
It added some green (which I love) and another dimension to the flavors. Hope you enjoy this easy family favorite!
Crockpot Cheesy Chicken & Rice
- Place chicken into crockpot and season with salt and pepper.Sprinkle your chopped onions on top of chicken.
- Mix together the chicken broth and can of cream of chicken soup.
- Pour mixture over chicken.
- Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
- Right before serving, shred chicken with 2 forks.
- Add in cooked & prepared Zatarain’s rice, cheese and corn.
- Mix well, until cheese is melted.
Crockpot Cheesy Chicken and Rice
There is one word to describe this Crockpot Cheesy Chicken & Rice .... ADDICTING! The zest from the Zatarain rice, blended with the sweet corn and creamy cheese is AWESOME! The girls loved it and asked for it again the next day.
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 1 8oz box Zatarain's Yellow Rice, cooked according to package.
- 4 boneless skinless chicken breasts
- 2 cups shredded cheddar cheese or cheese blend
- 1 medium onion chopped
- 1 10.5oz can cream of chicken soup (I used the healthy choice reduced fat and sodium)
- 1 15oz can of corn, drained
- 1.5 cups chicken stock
Instructions
- Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
- Mix together the chicken broth and can of cream of chicken soup.
- Pour mixture over chicken.
- Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
- Right before serving, shred chicken with 2 forks.
- Add in cooked & prepared Zatarain's rice, cheese and corn.
- Mix well, until cheese is melted.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
We love this! I do use the Mexican cheese blend and add a little more broth . I also use Del Monte Southwestern canned corn and their Fiesta corn and it turns out amazing. Thanks for the recipe!
You mention an 8 Oz box of Zatarain’s rice but our boxes are 6.9oz in the store. Wondering if they’ve reduced the size and less rice is leading to a more watery meal for some (since this was originally posted 4 years ago)? I’m debating making 2 boxes in case and mixing in whatever I need…
Excited to try it, I think the family will love it!
I followed the recipe exactly (plus a little extra cheese), and it was DELICIOUS! My husband doesn’t even like onions, but he silently inhaled this before saying, “yum, I wish I had a bigger stomach.” It came out more like a chowder and there was a bit too much meat for me, so I’ll add another box of rice next time. Thank you for providing some variety to our meal rotation!
So I am freaked out about eating chicken that’s been sittin in raw juices mixed with the soup and stuff. I know it’s cooking but I worry the chicken is sitting it’s in juice and then we eat it. I mean I already ate it but just seeing if it’s safe.
Thank you so much. I found another offshoot recipe to use with this. We made it just as the recipe listed, plus some extra seasoning. It came out wonderful. The next day I used the meal to make enchiladas. Just rolled the mixture into tortillas and poured enchilada sauce on top, then added cheese on top at the end of baking. Came out great and stretched the meal out a bit more.
Cheesy Chicken and Rice enchiladas?!!! I love the way you think Chris. Gonna gave to try that next time I make this recipe 🙂