First it was tortilla crusted chicken and now its cheesy chicken and rice! Sometimes when I am meal planning for the week all I can think about are single items. The single item on my mind this week is clearly “chicken.” Unfortunately after two meals and many leftovers I don’t think I even want to see chicken for a while. Are you like that? You eat so much of something that you just get burnt out. I can promise you that this will be my last chicken recipe for THIS WEEK.
On to the positive side for this meal, I found the original recipe on pinterest and decided to make some changes to the original one by Southern Plate. I knew that this recipe would need some kind of color and decided to add some chopped broccoli. The poblano soup was another one of those ingredients I decided to include. I stumbled upon it at our local grocery store in the soup section and it can be omitted if you can not find it.
Next week I will be hitting up the beef!
Place the chicken breasts in the bottom of a slow cooker.
Top with the onions, cream of chicken and poblano soup.
Put the lid back on and cook on low for 6 1/2 hours.
In the last 30 minutes cook the rice according to the package.
Add the broccoli and corn to the crock pot.
Right before you serve add the cooked rice, salt and cheese to the slow cooker and stir so that everything is combined.
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