4 boneless skinless chicken breasts 2 cups shredded cheddar cheese, or cheese blend 1 medium onion, chopped 1 (10.5oz) can cream of chicken soup 1 (15oz) can of corn, drained 2 cups chicken stock 1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.

1. Place chicken into crockpot and season with pepper. I seasoned with salt as well, and I think it came out too salty. This recipe does not need added salt. Sprinkle your chopped onions on top of chicken.

2. Mix together the two cups of chicken broth and can of cream of chicken soup. Pour mixture over chicken.

3. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.

4. Shred chicken with 2 forks. Add in cooked Zatarain’s rice, cheese and corn. Mix well, until cheese is melted. Serve.