Original recipe here.
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
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!