Slow Cooker No Peek Chicken
162 Comments Aug 07, 2024
Updated Jun 18, 2025
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This retro recipe for slow cooker no-peek chicken has tender chicken, onion flavor, and rice! A great dinner recipe that is a one pot meal.
Recipe Highlights
No Peek Chicken is a creamy retro casserole
The meaning of “no-peek” is that you want to keep this casserole covered while cooking
Comforting, easy, and family-friendly
Key Ingredients
- Chicken Breasts – Boneless, skinless chicken breasts
- Minute® Rice – A must for this recipe; regular rice won’t cook properly.
- Cream Soups – One can each of cream of chicken and cream of mushroom.
- Lipton® Onion Soup Mix – One packet adds big flavor.
- Seasonings – Garlic powder and black pepper keep it simple.
How to Make No Peek Chicken
- Mix up a creamy, seasoned blend with rice and soup.
- Layer some of the mixture in the slow cooker, then add the chicken and top it all off.
- Sprinkle on something savory to finish it off.
- Cover it up and let it cook—no peeking until it’s done and delicious!
Sarah’s Notes & Variations
- Minute brand Jasmine or brown rice will work in this recipe
- Onions and mushrooms are perfect additions if you want it to be more hearty.
- Chicken thighs can be used instead of chicken breasts
- Do not add salt to this recipe, the cream soup and onion soup mix have enough sodium as is.
How to Serve
- This is a full meal in itself in one pot; no sides are really necessary.
- If you want to round out the meal, add a green side dish such as steamed broccoli or a fresh green salad.
Featured Comment
“Love this recipe! I used six large chicken tenders and cooked on high for 3.5 hours. My husband and grandson thought it was delicious.”
– Diana
Slow Cooker No Peek Chicken
How to Video
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts
- 10.5 oz. cream of chicken soup, (1 can)
- 10.5 oz. cream of mushroom soup, (1 can)
- 1 can water, measured from one of the cans above
- ½ tsp. garlic powder
- ¼ tsp. pepper
- 2 cups Minute® rice, not standard rice
- 1 oz. packet Lipton® onion soup mix
Instructions
- Add the cans of soup, one can of water, garlic powder, pepper and Minute rice to a large bowl. Mix well.
- Spray the slow cooker with non-stick spray.
- Add half of the above mixture in the slow cooker. Lay over the chicken breasts. Spread over the rest of the rice mixture.
- Sprinkle over the soup mix.
- Cover and cook on HIGH for 3.5 hours. Do not peek during the cooking time!
- Serve and enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Chicken Recipes:
Slow Cooker Chicken Tenders and Slow Cooker Chicken and Gravy are simple, family-friendly meals with classic flavor.
For a heartier option, try Chicken, Potatoes and Green Beans or the cozy Chicken Tater Tot Casserole.
If you’re craving bold flavors, Fiesta Chicken Casserole, Mississippi Chicken, or Chicken Enchilada Casserole are great picks.
I made it with minute’s jasmine rice but followed the rest to the T and it was perfect!! a huge hit. I am making it again and trying marinading the chicken before hand to give it more flavor since that would be the only tweak I’d want. I’ll update with how it goes!
Has anyone tried milk instead of water?
Dish was tasty, but the rice was like mush. Used Minute Rice and followed directions to the “T”. Has anyone tried uncle Ben’s ParBoiled rice?
I use Uncle Ben’s wild rice! It’s awesome!
Love this recipe! I used six large chicken tenders and cooked on high for 3.5 hours. My husband and grandson thought it was delicious.
That is so great to hear!
Can this recipe be cooked on low for 6-8 hours ?
I have not tested that, I think 5 hours on low would be the longest it can hold up to.
Easy and delicious
Not my favorite. Chicken came out dry, rice mushy, flavor leaves something to be desired
That was exactly my result, as well.
Now I have the rest of a box of Instant Rice and need to find recipes to use it in.
Flavor is great. I used a can of cream of celery in place of mushroom (I’m not a fan). Even used frozen chicken breast and it was finished in just under 4 hours. Yes the rice had a different consistency but it works for this dish. Made a side of broccoli. Have just enough for 1 lunch for my husband and I. Thank you for sharing.
We cubed our chicken and used 1 1/2 cans water. Would it be too much to use 2 envelopes of the onion soup mix? Maybe mix one in the rice mixture and one on top? I also think I would use broth vs water and add mushrooms. Served it with a side of French green beans. It really was good.
The dish seems to be pretty salty with one packet. I’m unsure if I would want to use another.
Yes you’re probably right! Thank you