Slow Cooker Chicken and Corn Casserole
Try this Slow Cooker Chicken and Corn Casserole recipe, or contribute your own.
Try this Slow Cooker Chicken and Corn Casserole recipe, or contribute your own.
- Carbohydrate 92.8470740214854 g
- Cholesterol 298.80000001826 mg
- Fat 96.6001100073038 g
- Fiber 0.673870026755333 g
- Protein 89.212410015338 g
- Saturated Fat 58.1218062019538 g
- Serving Size 1 1 recipe (1208g)
- Sodium 2669.04440087037 mg
- Sugar 92.1732039947301 g
- Trans Fat 5.20411080051127 g
- Calories 1614 calories
Step-by-step
- To the bowl of a 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 8 hours.
- 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 garnish with parsley.
Raw chicken breasts release a significant amount of moisture as they heat, meaning the initial liquid ratio must remain balanced to prevent a watery result by hour eight. Cooking poultry low and slow breaks down the collagen into gelatin, which naturally thickens the surrounding stock and canned soup mixture without requiring an added starch slurry. Chopping the onions finely ensures they soften completely during the extended cooking cycle instead of retaining a sharp, raw crunch.
Portioning this casserole for the freezer requires cooling the cooked base to 40 degrees Fahrenheit within two hours before sealing it in airtight containers. Stored properly, the mixture holds its quality for up to three months without substantial degradation of the rice texture. Thaw frozen portions overnight in the refrigerator before reheating gently on the stovetop over medium-low heat, stirring frequently to distribute the melted cheddar evenly.
Scaling quantities upward requires monitoring the moisture levels closely, as doubling the volume does not scale the evaporation rate of a slow cooker linearly. Retain a quarter cup of reserved chicken stock to adjust the consistency if the mixture thickens too aggressively during the final combination stage. Conversely, halving the recipe demands reducing the cooking liquid proportionally so the chicken remains submerged properly.
Stirring the shredded meat back into the warm vessel alongside the dairy and corn requires immediate heat reduction if using a dual-temperature appliance. High heat will cause the fats in the cheddar to separate from the protein solids, resulting in an oily surface film rather than a smooth emulsion. Finish individual servings with fresh parsley to add a bright, herbaceous contrast against the rich dairy notes.
