4 boneless skinless chicken breasts
1 medium onion, chopped
1 can cream of chicken soup
1 1/2 cups chicken stock
1 cup cooked rice
2 cups cheddar cheese, shredded
1 can whole kernel corn, drained
fresh chopped parsley, to garnish
1. Spray or grease slow cooker, add the chicken breasts and sprinkle on the onion. In a medium bowl, stir together the soup and stock and pour over the chicken. Cook on low for 6 to 8 hours.
2. When ready to serve, remove the chicken and shred with two forks. Add the chicken back to the slow cooker along with the rice, cheese, and corn. Stir to combine and let cook additional 20 minutes to melt cheese. garnish with parsley.