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:
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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
I made this adding a little more water, mushrooms and cut up fresh asparagus but only allowed to cook for 3 hours. Rice and veggies very tasty but chicken was soooo dry! Will not mak3 again!
Did you cook the rice before hand?
No, but it has to be minute brand rice. Not standard rice.
Can you use regular long grain rice an cook it longer?
Regular rice doesn’t cook right in the slow cooker, it becomes chalky and mushy.
why does it say 4 hours at the top of the recipe and 3.5 in the instructions?
It’s 3.5 hours, I fixed it. Thank you for letting me know.
I made exactly as directed and at 3 hours the rice was burnt on the edges! Otherwise the chicken was tasty but very disappointed in the rice!
Could you use boneless chicken thighs for this recipe?
Yes, boneless thighs will work great.
Well in my experience with slow-cooking most recipes involving rice have called for parboiled rice. I’m wondering if maybe parboiled rice might work as a substitute for a very similar recipe for this that’s in my dad’s old Knight of Columbus cookbook. The only difference is there’s no garlic powder or pepper and there’s cream of celery soup in addition to the other 2 soups.
Can I put it on. Low and check it in 7 hours?
For thick recipes doubling the time for low doesn’t work well, it will burn on the edges. On low this will take 5-6 hours. Most likely 5.
I would like to try this recipe. Can I use BROWN instant rice instead of white and still get good result? Thank you and I look forward to your reply.
Yes, as long as it’s the minute brand brown rice. Other brands need a different amount of liquid.
I only have a 3 quart crockpot should I change the cooking time?
The cooking time should be the same.