Begin by placing fresh or frozen boneless, skinless chicken breasts evenly in the bottom of your slow cooker. Next, chop a medium onion and sprinkle it over the chicken, allowing the aromatics to infuse. Spoon a generous layer of cream of chicken soup on top, ensuring the chicken is covered.

Cover the slow cooker with a lid, then set it to cook on low for 7 hours or high for 3 hours. As the chicken cooks, it will become tender and juicy, while the flavors meld beautifully.

About 30 minutes before serving, prepare the Zatarain's Yellow Rice Mix according to the package instructions.

Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. Gently stir the shredded chicken and the remaining ingredients together.

Now, fold in the prepared rice, shredded cheddar cheese, and drained whole kernel corn into the slow cooker. Stir everything together and let it cook for an additional 10-15 minutes until the cheese is fully melted.

Once everything is combined and the cheese is melted, serve warm into bowls, garnishing with fresh herbs if desired.