Easy Chicken Bake in the Crockpot

I happened on this recipe when I was low on groceries.  I took a chance and tossed a bunch of ingredients in the crock pot and hoped for the best!  If the stuffing (aka dressing) at Thanksgiving dinner is your favorite, you are going to love this!  Today where I live, there is a cold soaking rain pouring outside.  It's dark and gray, and the perfect weather for warm cozy clothes and comfort food!  Necessity is the mother of invention, and I wanted to share my little experiment in the kitchen with you!  Maybe the best part of this, is that it fills your house with a very Thanksgiving-ish, yummy smell.

Easy Chicken Bake in the Crockpot

Serves 6

Ingredients:

• 1 can chicken broth
• 1 box Chicken Ricearoni
• 1 to 1.5 lbs. boneless, skinless chicken breast
• 10 oz. package frozen corn
• 2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese

Layer ingredients in the crockpot in the above order.

First add the chicken broth, then the package of rice-a-roni.

Then layer the chicken breast. Just lay it frozen on top of the rice.

 Then layer the corn, followed by the mozzarella and sharp cheddar cheese.

Cover and cook on low for 6-8 hours, stirring occasionally.
About an hour or two before it's done, use forks to shred the chicken.  It should be pretty tender and easy to shred at that point!

Hope you enjoy it like I did!

I also calculated the nutrition facts using this recipe calorie calculator.  This is definitely a once in a while dinner, but worth it!