Layer the chicken, onion and soup

• Place the chicken breast in the bottom of the slow cooker.
• Add the chopped yellow onion on top.
• Add the cream of chicken soup and spread it evenly over the top.

Cook on high

• Put the lid on and cook on high for 3 to 4 hours.

Cook the rice

• About 30 minutes before the chicken is done, cook the yellow rice as directed on the package.

Shred the chicken

• Once the chicken is cooked, shred it directly in the slow cooker before adding the remaining ingredients.

Add rice, corn and cheese

• Add the cooked rice on top of the chicken.
• Add the drained can of corn.
• Add the freshly grated mild cheddar cheese and mix everything together until well combined.

Melt the cheese and serve

• Put the lid back on and let the cheese melt.
• Serve, optionally topped with honey sriracha sauce.