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Ingredients
1 Pound boneless, skinless chicken thighs
1 Large onion, chopped
1 (10.5 oz) Can cream of chicken soup
1 (8 oz) Box Zatarain's yellow rice mix
1 1/2 Cups shredded cheddar cheese
1 (15 oz) Can whole kernel corn, undrained
Instructions
Place chicken in the crockpot, sprinkle chopped onion over top and dollop cream of chicken soup over the onion.
Cook on LOW for 4 - 5 hours or HIGH for 3 - 4 hours.
About 30 minutes before serving, cook the rice according to package instructions.
Remove chicken from crockpot, shred and return to pot.
Once rice is cooked, stir it into the chicken mixture. Stir in shredded cheese and corn. Continue cooking just until cheese is melted.