Cheesy Chicken And Rice (Crock Pot Version)
This crockpot cheesy chicken and rice recipe is one of the most popular recipes of all time on Southern Plate and with good reason. The combination of the flavorful Zatarain rice, cream of chicken soup, and gooey cheese make for a delicious (and easy) weeknight supper.
You talk, I listen. Well, I listen whenever I can, of course! Folks have been asking for more slow cooker recipes for a multitude of reasons. Who doesn’t like to come home and have supper all cooked and waiting for them? I know I sure do! This is a recipe I modified for the slow cooker and some of you will be happy to know I also removed the entire stick of margarine it called for.
This easy cheesy chicken and rice recipe in the crockpot uses simple ingredients like cheese, cream of chicken, yellow rice, and sweet corn that pack a punch when combined. It’s also so easy to make, as your slow cooker does most of the work for you (don’t we just love that?). But if you want to speed things up, check out the oven casserole version of this crockpot recipe.
Speaking of the slow cooker, here are some recipes to try in your crockpot this week: crockpot lasagna, chicken fajitas in the crockpot, crockpot cashew chicken, and crockpot chili.
Alright, let’s get cooking!
Recipe Ingredients
- Yellow rice
- Cream of chicken soup (homemade cream of chicken soup recipe here)
- Whole kernel corn
- Onion
- Shredded cheddar cheese
Place your chicken breasts in the bottom of your slow cooker (spray with first if needed).
Chop up the onion and toss on the top.
Spoon or glob your cream soup over that.
Now cover this and cook it according to the following:
Low: 7-8 hours
High: 3-4 hours.
This is great to put on in the morning on the weekends if you cook it on high and then have a nice meal at lunchtime.
When it is done cooking, drain your corn and toss that in.
Add your cheddar cheese.
And last but not least, add in your COOKED rice.
You’ll need to cook your rice before this step. What I like to do is cook my rice the night before and just stick it in the fridge. Then you can dump it in and stir it up and give it a minute or two to get heated. You can also cook your rice as soon as you get home, though. It’s still an easy and delicious supper!
Stir all of that up and give it a few minutes to get all heated and warm (this won’t take long).
This stuff is to die for. Prepare for a happy landing in your stomach!
Storage
Store your slow cooker cheesy chicken and rice leftovers in an airtight container in the fridge for up to five days or the freezer for up to three months. When it’s time, reheat in the microwave.
Recipe Notes
- You can use chicken thighs instead of chicken breast.
- You could also add a selection of frozen vegetables to the slow cooker when you add the onion, like carrot, frozen broccoli florets, and peas.
- Another option is to use cream of mushroom soup or celery instead of this creamy chicken version. For even more mushroom flavor, add some sliced mushrooms to the slow cooker.
- I love Zatarain’s yellow rice, one of my favorite meal helpers. But you can use any you like, such as long-grain or .
- If you want to use the lower fat cream soup that’s fine in this too. A lot of folks have been making my Slow Cooker Chicken and Wild Rice with cream of chicken soup because they don’t care for the cream of mushroom soup and that is great, too! Make it your own and tweak these recipes however they work best for your family.
Recipe FAQs
What do you serve with cheesy chicken and rice?
I recommend serving this slow cooker and with a side salad or vegetables. Try fresh green beans, zucchini and squash, or low-carb broccoli cauliflower salad.
Here are more of my favorite chicken dinner recipes:
Instant Pot Butter Chicken Recipe
North Alabama Style Pulled Chicken BBQ
Chicken Kabobs Recipe In The Oven
Broccoli Cheese Stuffed Chicken Breast
Ingredients
- 4 chicken breasts boneless skinless
- 1 onion large, chopped (I use Vidalia)
- 8 ounce Zatarain's Yellow Rice Mix 1 box, cooked according to directions
- 1 cup cheddar cheese
- 1 - 10.5 ounce cream of chicken soup regular or fat-free
- 1 -15 ounce whole kernel corn drained
Instructions
- Place the chicken breasts in the bottom of the crockpot. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low for 7-8 hours or on high for 3-4 hours.4 chicken breasts, 1 onion, 1 - 10.5 ounce cream of chicken soup
- A few minutes before serving, add the cooked rice, corn, and shredded cheese to the crockpot. Stir to combine. Serve hot.8 ounce Zatarain's Yellow Rice Mix, 1 cup cheddar cheese, 1 -15 ounce whole kernel corn
Video
Notes
“Don’t worry about the world coming to an end today.
It’s already tomorrow in Australia.”
~Charles Schultz. Submitted by Amy
Do you use any salt and pepper in this recipe?
I don’t because the rice I use is really well seasoned and already has enough in it. Feel free to modify it to your tastes, though. 🙂
Christy,
I wasn’t sure about a creamy, cheesy chicken dish, but you have sold me. This stuff rocks! Thank you for the fun time I have reading your posts and the great recipes. You are one of my favorites online. Keep up the great work.
Julia
Can sweet cream corn be used?
Hi! Just found your site. Love your stories! Is it possible to add some water and have the rice cook along with the chicken?
Welcome to Southern Plate Tempa!! It is but you are going to need to be around to stir it a time or two or else you will have dry spots in your rice. Hope you enjoy it!! 🙂
This recipe looks so easy and delicious. I am excited to make it but have one question. I wanted to double the recipe so does that mean i would have to cook it all on low for 14-16 hours?
????
Hey Sophie,
Thank you for stopping by and I am glad you want to try this. You don’t need to double the cooking time, it will be fine in the exact same amount of time. I happened to catch this comment but just wanted you to know that I don’t generally answer comments on the weekend and sometimes a day or two may even pass before I have time to sit down and answer them. It’s just me here and family comes first, as I’m sure it does for you. I just wanted to let you know in case you felt I was ignoring you if a few days go by before you receive an answer in the future. Hope you love this as much as we do – it’s a crowd pleaser!
Christy, I understand how busy our schedules are, especially on the weekends. Thank you very much for replying to me regarding the recipe time. I am looking forward to making this! Thanks again!
Whew! i just didn’t want you thinking I was ignoring you 🙂 I love your email address by the way, made me hungry 😉 (no one can see it but me)
Good Morning Christy! I have been gone for a while. I had some health issues and with them, I decided to have a big ole mid-life crisis right there in the big old middle of it all and return to college. I’m trying finish my degree with 6 kiddos (2 just graduated in May and 2 will this year as well) and now 5 grandgifts. I’m wondering, what was I thinking?
Well, at 4:00 am this morning, as I am doing my homework, thinking about supper, I remembered this recipe. I also remembered I had two boxes of the yellow rice. As I read your story of your sweet family I was reminded how much I miss your sweet stories and logic! Praying for you and your family, btw, how are your legs since your accident? Yes, it’s been a long time since I was here last. Thank you for continuing to bless us all with your blog and whit and I am so grateful that you are still here. I will be checking back more and will find out why you’re not at the top of my FB page. Have a great day! Can’t wait to try this!
Wow Sheri, you sure have been busy!!! How exciting that you are back in college and the news about the grand gifts!!! I am so glad to see you today and can’t wait for our next visit!!
Can you delete the corn?