Monday, January 9, 2012

Slow Cooker Cheesy Chicken and Rice

I am the sort of person who really, really values sleep. After having two boys in 20 months, both with their own set of sleeping issues (especially the second one), I have come to fully appreciate the importance of a good night’s sleep. Because I love sleep so much, it is so hard for me to get out of bed in the mornings.

I know this about myself, so I try to plan things accordingly to make my typically rushed mornings go more smoothly. I lay out my clothes the night before, and have the boys pick their outfits the night before. I make their breakfast and their lunches. If I’m making a Crock pot meal for dinner the following night, I make sure it’s prepped and ready to go the night before so all I have to do in the morning is turn it on.

Since the new year started, I’ve been making an effort to get up earlier in the mornings, so I’m not rushing around trying to make it out the door on time. I’ve been getting up at 5:30 every morning, and I think my body is finally adjusting to the change. Now I have time for all kinds of things in the mornings and I’m not nearly as rushed. If I wanted to, I could prep Crock pot meals in the morning instead of the night before. Who knew getting up earlier would add so much time to my day?

No matter if you prep this the night before or the morning of the day you’re making it, this slow cooker chicken and rice is definitely a recipe you should try this winter. It’s like the perfect comfort food. Chicken, rice, cheese, corn, a creamy sauce…Mmm. Absolutely delicious. All you have to do before you serve it is cook the rice. You could even cook the rice the night before, or, if you’re into the whole “getting up early” thing, the morning of the day you’re serving this.

Slow Cooker Cheesy Chicken and Rice
adapted from Southern Plate

2 to 3 boneless skinless chicken breasts
Salt and pepper to taste
2 to 3 tablespoons butter
1 medium onion, chopped (I think scallions would also work great)
1 10.5-ounce can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 15-ounce can whole kernel corn, drained
1 8-ounce box Zatarain's Yellow Rice Mix, cooked according to directions

1. Season chicken with salt and pepper and place in bottom of slow cooker. Top each breast with 1 tablespoon of butter. Scatter chopped onion over top.

2. Combine cream of chicken soup and sour cream and pour over chicken.

3. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours.

4. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.


Abby said...

Again, I could have posted this! Awesome meal. I love my crockpot. BUT. I'm finding that my food is often over-cooked because it cooks for so long. I leave at 8 or so and get home at 6:30. Do you ever have this problem?

And I'd love to get up by 5:30 to have some time to a) exercise and b) just be by myself. What time do you go to bed? My youngest also wakes us up, sometimes three times a night. Sigh.

I think I should have emailed this comment! Ha.

Allison said...

Slow cooker: check
No tomatoes: check

I think we have a winner! :)

Cooksploratrice said...

Now that my son walks home from school, he's home earlier so I could actually manage to start a crock pot in the morning and come home to an almost made meal where all I need to cook is the rice. I love how simple this recipe is. Do you have more crock pot recipe perhaps of the not so creamy variety (my kids don't like too creamy)

I'll check in regularly as we're all faced with rushed evenings and the need to prepare a well balanced meal for our children.

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I have my own blog about cooking where I experiment with things (it does not always work out.) I'd love to read your thoughts on my own blog as well. Please come and take a look at:

Aarthi said...

Yummy recipe…will try it for sure..Thanks for posting


Ruth Ann said...

I just read about your food being over cooked in the crockpot. My most recent crock pot shuts off after the cooking time, and switches to "warm." That may be what you need since you are away from home for so long!
Hope this helps!
-Ruth Ann

mokirees said...

This is so good!!! I added some ground cayenne pepper because we like spicy food. Super easy and delicious!

Cheese with Noodles said...

I didn't look at the name of the recipe, just saw the picture and thought it looked GOOD! Then I read your post... and the description... and realized it's already one of our favorites :D First made Christy's recipe almost 2 years ago and I've made it probably 5 times since, which is unusual for me because I love trying new recipes! I make the baked version though. Also, it's interesting to see how you adapted it because I adapted it differently! It appears that we have similar tastes though and I'm thoroughly enjoying your blog :)