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 in 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.
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!
Slow Cooker No Peek Chicken
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 1 1/2 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
- 1/2 tsp. garlic powder
- 1/4 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!
How to Video:
Recipe Notes:
Nutrition:
See the other Slow Cooker Chicken Recipes here on The Magical Slow Cooker:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Red Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
- Slow Cooker Chicken Enchilada Casserole
Tried this last night… followed the recipe to a T, came out great. Can’t wait to try some of your other ones. Super easy. Thanks Sarah
Um gonna add shredded cheese???
I followed the recipe to a T, and it was so dry….the rice was like thick oatmeal…never again.
Maybe someone has an idea of what might have happened. Luckily, I had some gravy on hand, I thought it would be creamier.
Yes it’s beyond stupid recipe. Put organic baby carrots, quarter the onions, large cubes of potatoes, cube yam/sweet potato…Lotsa garlic. Add 1/2 cup quality broth. Place some skinless bone in thighs on top of veg. Lightly salt.Mix up a can of light coconut milk, pumpkin, drained organic canned yam. Add anything you like towards end, green beans, peas, can mushroom…maybe make some favourite rice. . I freeze the leftovers cos I’m just one person. It is fantastic…it’s my own recipe. It is perfect at 6-8 hours. Do not cheat. Add extra stuff in last hour. I always sprinkle dill weed in my personal bowl, after cooking. Perfect!
I completely agree. Did this today. Mine was dry and mush rice too. But some good BBQ sauce fixed this. Son preferred Ketchup.
I used 2-1/2 pounds BLSL chicken thighs instead of breasts. I followed the directions and didn’t “peek,” but I probably should have. It tasted good, but I think it would have been done in 2-1/2 to 3 hours. The chicken was falling apart, and the rice was a bit mushy. I will probably make it again and check for doneness after 2-1/2 hours.
Same here Susan I didn’t peek and should have. We ate it but there was no creamy in it as it was overcooked.. but tastey..will try again only I’ll peek..lol
Can you freeze leftovers
I think they will do fine.
Any suggestions on a alternative for the can of mushrooms?
For the cream of mushroom soup? You can use cream of chicken in it’s place.
Or Cream of Celery
CAN THIS RECIPE BE DOUBLED?? I WANT TO MAKE IT TONIGHT.
THANK YOU!!
I don’t see why not.
Thought topping would be crisper, as stated in recipe got on Facebook. Otherwise liked recipe. Not sure if will make again
It was ok. With Covid I’m trying new recipes and love my crock pot. To me, not a whole lot of flavor, other than the onion soup. I used a teaspoon of garlic powder instead, but still not my family’s favorite. But thank you for the post!
How do you know 3-5 hours to cook, if you can’t check because of the no peek?
It’s 3.5 hours. Not 3-5 hours.
Soooo sorry, my bad. Definitely, misread. I’ll be having this tonite, sounds yummy. Thanks for responding back.
no worries. I had to recheck it to make sure lol
How long should it cook on low? I have to go to work, so I can’t be home in 3.5 hours.
I was a skeptic, IT WAS DEVINE!!! There were ZERO leftovers!! I used Tyson frozen diced chicken chunks, straight from freezer. After spreading first half of rice mix into crockpot, I poured a single layer of chicken pieces directly on rice, spread the rest of rice mix, and finished directions. It was perfectly FABULOUS!!!
Stores are currently out of minute rice. Can I substitute ‘ready’ rice? If so, should it be added at the beginning or half way through cooking?
I love this recipe. Thank you for sharing. I actually have a 1960 cookbook from Graham Kerr with a very similar recipe in it. The only difference I can see is that he uses milk instead of broth. I’ve made it for years and the family loves it.
what do you think will happen if I use Jasmine rice instead of minute rice
standard rice gets chalky and mushy in the slow cooker. The slow cooker doesn’t get hot enough.