Ingredients:

4 boneless skinless chicken breasts

1 medium onion, chopped

1 (10.5 oz) can cream of chicken soup

1 1/2 cups chicken stock

1 cup cooked rice

2 cups cheddar cheese, shredded

1 (15 oz) can corn kernels, drained

fresh chopped parsley, to garnish

Directions:

1. To the bowl of a Crock Pot, add the chicken breasts and sprinkle on the onion.

2. In a medium bowl, stir together the soup and stock and pour over the chicken. Cook on low for 8 hours.

3. When ready to serve, remove the chicken and shred with two forks. Add the chicken back to the Crock Pot along with the rice, cheese, and corn. Stir to combine and garnish with parsley.

Bon Appetit!