Slow Cooker Cheesy Chicken 'n Rice

We tried out a new Crock Pot recipe last night, and boy was it good! It's creamy, cheesy, stick-to-your-ribs, melt-in-your-mouth comfort food - the perfect end to a cool fall day. I put it in the Crock Pot around noon then ran out to do some errands for a bit. When I walked in the door an hour later it smelled absolutely heavenly. All of the juices from the chicken and the flavor of the onions had merged with the cream of chicken soup and I spent the rest of the day impatiently waiting for supper to roll around so I could dig in. When it was time to put the finishing touches on the dish, the chicken literally felt apart as I broke it up with a fork. It was tender, juicy and just all around amazing. It took me less hands-on time than most of my simplest, quickest recipes, has only six ingredients (can you say cheap!?), it made a TON of food (at least 6 servings) and cleanup was a breeze. Needless to say, this dish will be a new regular in our household. 
Original recipe here.

What you'll need:
4 boneless, skinless chicken breasts
1 medium yellow onion, chopped
1 can cream of chicken soup
1 small box Zatarain's Yellow Rice, prepared according to box directions
1 (12 oz.) bag frozen sweet corn
1 cup shredded cheddar cheese 

Preparation:
Place chicken in bottom of slow cooker.  Season with pepper (the soup and rice should add enough salt on its own). Scatter chopped onion over top. Spoon cream of chicken soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, break up your chicken with a fork - it should just fall right apart. Add in cooked rice, frozen corn, and cheese. Stir to combine, heating throughout, about 5 minutes. Serve hot.

Have you tried this recipe? I'd love to hear how you liked it in the comment section!