In a medium bowl, combine cream of chicken soup, cheddar cheese soup, water, diced onion and rice.
Stir well to combine.
Spray your slow cooker with nonstick cooking spray.
Put chicken breasts in the bottom of the slow cooker.
Season with Lemon & Pepper Seasoning, salt and pepper.
Pour soup mixture over chicken breasts.
Cover and cook on low 6-8 hours.
Sprinkle additional shredded cheese on top and cover for an additional 5-10 minutes until cheese is melted. Then serve!
Depending on how you want to serve this, you could shred the chicken up a bit and serve it all combined that way. Or leave the chicken breasts whole and then just spoon some of the creamy rice mixture on top.For extra cheesiness, try adding some shredded cheddar cheese during the last 15 minutes of cooking. Put the lid back on and allow it to melt.