Slow Cooker Cheesy Chicken and Rice
4 Boneless, Skinless Chicken Breasts
1 Large Sweet Onion, Chopped
1 Packet Dry Onion Soup Mix
1 (10.5 Ounce) Can Condensed Cream Of Chicken Soup
3 Cups Water
1 (8 Ounce) Package Yellow Rice Mix
1 Tablespoon Butter
1 Bag Frozen Spinach Thawed
2 Cup Shredded Cheddar Cheese
Step 1 Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soups over that. Pour 1 cup of water over and stir to cover. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
Step 2 When chicken is almost finished cooking, combine the rest of the water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
Step 3 Stir cooked rice, spinach, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot. Serves 4