Sunday, January 29, 2012

Crock Pot Cheesy Chicken and Rice

My sister pinned this delicious recipe on Pinterest and I made sure to buy the ingredients for a meal last week. Ironically, I dropped by my sisters house Sunday night and she had this cooking in the Crock Pot! She invited me to have a plate and I loved it. But.. me being me, of course I had to change it up a bit. I loved it both times! Heidi made her recipe true to the original, but I had to change mine up a little bit due to what I had.

The original calls for yellow rice mix. I only had rice pilaf mix! With that flavor.. I decided to season my breasts with cajun seasoning, to kind of blend the flavors a bit. No big deal. I also decided to take some of the chicken out of the crock pot before mixing everything else in at the end because my 3 chicken breasts were HUGE and it just looked like too much. Which worked out perfectly because I used that chicken in a recipe I made later in the week. :) Don't you love when things work out in your favor (and help you save money!?)

I also left the onion out because of Mr. Picky, of course.


4 boneless skinless chicken breasts (I used 3 HUGE breasts.. see note above)
Tony Chachere's Cajun Seasoning
1 onion, chopped (I did not use)
1 can cream of chicken soup
1 box Zatarain's Rice Pilaf Mix, cooked
1 c shredded cheddar cheese
2 c frozen corn kernals


1. Place chicken breasts in the bottom of a slow cooker. Add about 1/4 c water.
2. Season the breasts with Tony Chachere's Cajun Seasoning. Top the chicken with the chopped onion.
3. Dollop the cream of chicken soup all over the top of the chicken.
4. Cook on low 7-8 hours or high 3-4 hours.
5. Just before serving, stir in the cooked rice cheese and corn. Let the ingredients heat through.
6. Serve with a salad and some biscuits. Yum! How easy was that?!

Recipe Adapted from Southern Plate

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