Springtime means soccer season! (Well, truth be told, so does winter, summer and fall, all but the month of July!)
For some reason, however, soccer season seems more vibrant in the springtime. Maybe it’s the new, neon-colored grass sprouting everywhere, the breeze on the field, the chill of the early morning games or the warmth of the sun on my neck during the afternoon games. Whatever it is, it’s my favorite time for soccer.
Of course, soccer season means a lot of soccer practices and sometimes some really early games (7:30am is too early a lot of Saturdays to be on the field, just sayin’). Often, between multiple practices a week and games, there’s not a lot of time left for cooking. I know a lot of you reading this can relate.
So, that’s where the slow cooker comes in. Whether it’s a practice night, game day or just the end of the work week, it saves me so much work.
The boys love rice dishes. Anything in the slow cooker works for them, and for me, so this has become a family-favorite this spring.
Slow Cooker Chicken and Rice
4 boneless, skinless chicken breasts
1 large white onion, diced
1 (8 oz) pkg Zatarain’s Yellow Rice Mix, cooked according to package directions
1 cup sharp cheddar cheese, shredded
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can whole kernel corn, drained
Spray crockery of slow cooker with nonstick cooking spray. Place chicken on the bottom of the crockery; sprinkle with the onion. Pour the cream of chicken soup over the chicken and onion, and let cook on low for 7 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, stir in the cooked yellow rice, corn and cheese. Stir to combine; warm through and serve hot.
Nutritional Information: Calories Per Serving: 600, Calories from Fat: 288, Fat: 32 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 212 mg, Sodium: 685 mg, Potassium: 524 mg, Carbohydrates: 11 g, Fiber: 1 g, Sugar: 5 g, Protein: 65 g.
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