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.
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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.
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Thanks for the new recipe. Instead of corn, I added frozen broccoli florets about 30 minutes before I was ready to serve. I really liked it. We are serious cheese lovers, so I think when I make it again I might try using cheddar cheese soup instead of cream of chicken. Other than that two thumbs up.
Oh heck yes! Just straight up delish! Best crackpot recipe of yours yet! (& I’ve made a ton of yours so far). There was so many leftovers too, even though we all ate a lot, which is just plain awesome. I will add lots more veggies next time.
Thank you so much!
Made this a few weeks ago and my girl and I loved it.
Could you use frozen chicken breasts or do you think they need to be thawed first?
My rule of thumb for crock pot chicken is to thaw first. You can use frozen chicken but the thawing may make the recipe slightly watery and of course the cooking will take longer.
I made this over the weekend, but with a twist! After the chicken was cooked, I removed it from the juices in the crock pot to shred and mix in cheese, rice and corn. Then, I put the mixture in tortillas and rolled them up and placed them in a baking dish. Next, pour the juices from the crock pot over the tortillas, sprinkle some cheese on top and bake for 10-15 min on 350 or until the cheese is melted. Serve with salsa and fat free cream cheese and you have cheesy chicken enchiladas.