This is a super easy crockpot recipe from my friend, Leigh Ladd. I made a couple easy changes to it to fit our families style. The great thing is you can cook the rice ahead of time and just toss it in right before you serve it!
3 or 4 Boneless Skinless Chicken Breast
1 Onion, diced
1 can Cream of Chicken
1 c rice (cook with 2 cups water)
1 cup Shredded Cheddar Cheese
5-6 oz sauteed mushrooms (or throw the mushrooms in a few hours into cooking the chicken and let cook in with that)
Put your chicken in the bottom of the crockpot, toss your onion on top then spoon the cream of chicken over it. Cook on low for 7 to 8 hours or high for 3 to 4 hours. Add your cooked rice, mushrooms and cheese, stir together and serve.