No Peek chicken is a creamy chicken and rice dinner topped with onions, I adapted this vintage recipe to do well in the slow cooker.
Hello! I haven’t done a vintage recipe since November, and it’s been killing me. My favorite recipes to do here on the blog are the vintage recipes that I convert to the slow cooker.
The recipes I’ve seen online call this meal either “No Peek Chicken” or “Forgotten Chicken”. The reasoning for the name of “No Peek Chicken” is that this recipe does best if you leave it be in the oven without peeking, though I am using the slow cooker for my recipe, the same principle is used. I am a firm believer for leaving the lid on the slow cooker the entire cooking time for most recipes anyway.
I use minute rice in my recipe. I have not had any luck with standard rice in the slow cooker, but have with minute rice in a few of my recipes. When I dove into making this recipe I was very unsure if the minute rice could hold up to 3.5 hours of slow cooking, but it did fine!
For this recipe I start by mixing the soups, with one can of water, garlic powder, pepper and the Minute rice. I add the rice mixture and chicken to the slow cooker, then I sprinkle on the onion soup mix. It may seem like a lot of salty things in this recipe, but keep in mind the rice and the chicken are unseasoned. I did not take very many step by step photos of this recipe because I made a video instead, scroll down a bit to see exactly how to put this meal together in my video.
Below is the dish after cooking. The chicken is tender, rice has set up and there is still creaminess to the sauce.
Here is the YouTube video of the making of this meal. You can follow me on YouTube here.
What do you think of this meal? I love that it’s pretty much a complete meal besides maybe adding a simple salad. Have a great weekend!
- 1.5 lbs. boneless skinless chicken breasts
- 1 (10.5-oz.) can cream of chicken soup
- 1 (10.5-oz.) can cream of mushroom soup
- 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 (1-oz.) packet Lipton® onion soup mix
- 6-quart or larger
- 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!
I did not use that vintage crock pot that is pictured in the first photo. I used my favorite 6-quart Crock-pot for this recipe.
You may also like: Slow Cooker Candied Carrots {My last vintage slow cooker recipe}
I’m going to try this today with some pork chops I need to use and I will use cream of onion and cream of mushroom soups. Anyone tried it with chops before?
Has anyone added fresh mushrooms? Sarah, thank you for your site. Your recipes have all been awesome. I make at least one of your recipes a week. Thank you for making delicious dinners quick and easy!!!
Question…what would you suggest doing if i use minute rice brown rice? When cooking it alone, you boil for 5 minutes then let it sit for 5.
What if I wanted to use shredded rotisserie chicken? Could I still do the rice and just mix it in or do you think I’d have to add it at the end only?
Trying this for the first time tonight. Mixed the onion soup in with the rice/water/cream soup mixture. If this is a hit, the next time I make it I’m going to use venison steaks in lieu of chicken!
Hi Sarah, we love this recipe, I have made it many times.. I have a short window for lunch and don’t want it sitting too long. if I butterfly the breast and set to low for say 5 to six hours, would that work? Thanks again for this great recipe. Pat
It would be very helpful to those of us that may not regularly cook with slow cookers if you would state in your recipes whether or not the rice you are adding is cooked or raw. I noticed the lack of this direction on another of your recipes. Thanks…
A little rude. Common sense tells you you wouldn’t put cooled rice in a crock pot on high for 3.5 hrs or low for 6 hrs. You could learn to make suggestions a little more nicely.
How long would you cook it if you doubled the recipe?
Remembering this recipe, I think it would be the same. The chicken was very tender and falling apart.
Can I prep the night before?
Yes! That would work fine. I always let my slow cooker sit out on the counter for a few minutes to get the chill of it, so it won’t crack when the heat hits it.
Would it be alright to use 2 bone in leg quarters? I really want to try this recipe ,but i dont have any chicken breast. Only leg quarters.
Yes! I think they would work fine as long as they are thawed.
What changes would need to be made to use long grain rice.
You would have to cook in on the stove top and serve this dish over it. Long grain rice doesn’t cook well in the slow cooker, it gets chalky.