Place the chicken breasts in the bottom of your slow cooker.
Chop up onion and toss on the top.
Spoon your Cream of Chicken soup over that.
Now, cover and cook according to the following:
High: 3-4 hours
When its done cooking, drain corn and toss that in along with the cooked rice and cheddar cheese. Stir in and let it all heat up for a minute.
(You will need to cook your rice before this step. You can cook it the night before and stick it in the fridge. Then you can just dump it in and give it all a minute or two to get heated.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 12.7mg||4 %|
|Sodium 1439.1mg||50 %|
|Potassium 109mg||3 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 20.3g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 213
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