Chicken and these 4 simple ingredients mix in a Crock Pot to make a creamy dish 

This is an awesome go-to recipe from the YouTube channel Victorious Heart -- made for hungry hoards, cold evenings, fussy kids or just plain old comforting deliciousness.  The chicken slow-cooks to perfect tenderness in the soup, and the cheese, corn and rice make this a complete meal that is far greater than the sum of its store-cupboard parts.  

Switch the chicken breasts for boned-out thighs if that's what you have, and use whichever rice you enjoy the most, although plain white or arborio works particularly well.  

4 boneless skinless chicken breasts
1 large onion, chopped 
1 cup shredded/grated cheddar cheese
10.5 oz can cream of chicken soup (regular or fat free)
15 oz can whole kernel corn, drained
2 cups of white rice (uncooked measurement), prepared and ready to eat.  

1.  Place the chicken in the bottom of your slow cooker and scatter the chopped onion over the top, before spooning on the soup and cooking on low for 7-8 hours or on high for 3-4 hours. 

2.  Just before you want to eat, stir in the cooked rice, corn, and cheese and leave in the slow cooker just long enough to heat through before serving.

This is perfect just as it is, but steamed broccoli would really work with the rich cheesy sauce and tender chicken.  If you want to ring some changes, then add a teaspoon of French or grain mustard at the same time as the soup, and maybe try other cheeses such as blue cheese or smoked for a different flavor. 

Check out the video below to see this recipe in action. You'll have a delicious time experimenting!