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Ingredients3 h 15 m servings 424
Original recipe yields 6 servings
- Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
- When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
- Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.
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- Cook's Note:
- You can use margarine instead of butter for the rice, and fat-free cream of chicken soup instead of regular.
Per Serving: 424 calories; 13.9 48.5 23.8 72 1350 Full nutrition