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}
Kathi says
January 13, 2017 at 10:13 amI love the recipe – but the only change I would make is the Campbell’s soup. I would use Campbell’s Healthy Request soup instead of the red label – as Healthy request has no MSG in it and will not put me into the hospital. Other than that change – this is a great recipe.
Sarah Olson says
January 13, 2017 at 12:44 pmGood to know Kathy. That’s a good option for people to have.
Susan says
January 13, 2017 at 2:45 pmI do not use minute rie. How can I adapt this recipe to regular long grain Brown rice. Maybe throw everything in the crock pot except the rice, adding it at the end…..all ready cooked. This sounds so good.
Sarah Olson says
January 13, 2017 at 4:33 pmYes, adding it at the end, cooked, would be a good idea. Maybe a touch less water in the crock pot recipe since you don’t need it to cook the rice.
Jan Henry says
November 15, 2017 at 12:18 pmI am trying something different. I am using a can of Golden Mushroom and one of Cream of Mushroom with roasted garlic. Instead of Minute rice, I am using one cup of wild rice, one can of water. I layered, the soup/rice mixture on the bottom, I used thighs instead of breasts, a layer of portobello mushrooms and then topped it off with the other half of the soup/rice mixture with the dry onion soup on top. It’s in the slow cooker right now and smells really good!! I will report back!
Sarah Olson says
November 15, 2017 at 4:38 pmI wish I could find the golden mushroom again. I need to look harder. Sounds great! Let me know how it works.
Judy Shepherd says
January 13, 2017 at 3:29 pmMe too Susan, I use brown rice. What say you Sarah??
Sarah Olson says
January 13, 2017 at 4:37 pmHi Judy, I just replied to Susan that I think if you were cook the recipe without the rice, using a touch less water, then add cooked brown rice at the end.
Judy Shepherd says
January 13, 2017 at 5:42 pm
Stephanie says
January 14, 2017 at 9:42 amCould you cook it on low temp for longer, and if so how long?
Sarah Olson says
January 14, 2017 at 11:41 amI have not tried, I would think 6 hours on low would be the max.
Christina Gordon says
January 15, 2017 at 5:53 amCan you use frozen chicken
Sarah Olson says
January 15, 2017 at 3:40 pmI don’t think the chicken would cook in this amount of time, and if the time was extended I think the rice would burn. For this recipe I would thaw.
Darlene says
January 15, 2017 at 10:08 amI can never find a way to copy the recipe….what am missing or doing wrong?
Sarah Olson says
January 15, 2017 at 3:39 pmAre you wanting to print it? There’s a box with the recipe in it, and in there is a print button.
Debbie from Florida says
January 15, 2017 at 4:20 pmI made this for dinner tonight. Hubby says FANTASTIC! Thank you, Sarah. BTW, I used Campbell’s Healthy Request soup.
Julie says
January 16, 2017 at 11:17 amWould you cook it for the same length of time using boneless skinless thighs?
Sarah Olson says
January 16, 2017 at 1:09 pmI think the time would be the same since usually boneless thighs are a bit smaller. I think it would be good with thighs!
Melinda says
January 16, 2017 at 8:12 pmWhat could you use instead of cream of mushroom soup? My son is allergic to mushrooms.
Sarah Olson says
January 17, 2017 at 6:11 amThe other recipes I’ve seen have used cream of celery instead.
kate says
February 27, 2017 at 5:29 pmcan you use 2 cans of cream of chicken instead of the mushroom?
Sarah Olson says
February 28, 2017 at 7:02 amyes! That would work fine.
jessicaitaliano says
January 18, 2017 at 5:18 pmI’m dying to try this recipe, but am usually out of the house for a good six or seven hours. Should I try it for six hours on low, or go with 3.5 hours on high, and let my slow cooker keep it warm? I’m wondering if the warming setting will dry it out…please let me know your advice! I’m a huge fan of your blog and recipes! My slow cooker literally changed my life.
Sarah Olson says
January 18, 2017 at 5:25 pmI’m unsure if it could handle 6 hours on low, I think that’s a lot of time for the rice. I would make it on a day you are home if I were you. Sorry I’m not much help.
jessicaitaliano says
January 23, 2017 at 8:53 pmNope don’t apologize! Going to test it out this week as per your instructions. Dying to try it!
Katelyn Summerlin says
April 12, 2017 at 3:39 pmHi, how did the 6 hours work for you? I am in a similar situation with the slow cooker times
Jessica says
April 13, 2017 at 4:20 amI actuallt tried the time as per the recipe and my slow cooker kept the meal on warm for several hours. I came home to perfectly cooked chicken and rice. It wasn’t even mushy and let me tell you – it was the best thing I ever ate. Does your slow cooker have a warm setting?
Having said that, I have played around with recipes doing low and double the time instead of short and high, and recipes still come out great.
Alice says
April 27, 2019 at 7:42 pmI cook mine on low over night…..it is great
Linda says
January 20, 2017 at 10:32 amCan I add frozen broccoli or maybe some canned peas
Crystal E says
February 12, 2017 at 4:21 pmany recommendations for making this in oven?
Sarah Olson says
February 12, 2017 at 5:11 pmThis looks like it would work! http://www.food.com/recipe/no-peek-chicken-59824
Anne says
November 18, 2017 at 6:56 pmCrystal, when it make it in the oven cook for 1hr of 350 and cook min., rice when all t done on top of stove.
Beverly Fields says
March 1, 2017 at 1:55 pmCan you double the recipe?
Sarah Olson says
March 1, 2017 at 3:49 pmI have not tried, I don’t see why not since the rice is instant and does very well in the crock pot.
Hannah says
March 2, 2017 at 1:34 pmHow could I adapt this for a 4 quart crock pot? Thank you!
Sarah Olson says
March 2, 2017 at 2:15 pmHi Hannah, I’m looking back at my photos and using my 6-quart crockpot it looks like there was plenty of space left, that being said I think it would fit in the 4-quart, just keep the lid on the entire time.
Marysue says
March 11, 2017 at 11:36 amMaking it with potatoes. I didn’t have rice. Will update
Carrie says
March 13, 2017 at 7:53 amI grew up on this recipe. I love it! Are usually use a soup can of milk instead of water. What do you think? It probably just adds more creaminess. Can’t wait to try in the slow cooker!
Sarah Olson says
March 13, 2017 at 8:46 amI think that would be a great idea! I will do that next time I make it myself.
Katie says
March 30, 2017 at 8:22 pmFor those of you wondering about using standard rice, I made this today with standard rice and I kept everything else exactly the same, except for I used thigh fillets for my chicken, but for the rice, I used 1 cup of long grain brown instead of 2 cups of minute, and it turned out perfectly and was so yummy!! This is a great recipe and so easy to throw together with everything else that is already in your pantry! Will definitely be making it regularly!
Sarah Olson says
March 30, 2017 at 10:22 pmI will have to try that. Thank you for letting us know your measurements.
Diane says
April 25, 2017 at 11:42 amCalories per serving?
Sarah Olson says
April 25, 2017 at 2:24 pmYou will have to figure that out this with an online calculator. This is not a low calorie recipe.
Sarah brown says
April 26, 2017 at 1:15 pmHow long would you cook it with chicken strips instead of breasts?
Sarah Olson says
April 26, 2017 at 1:26 pmsame time, the chicken will be fine for that long. 🙂
Debbie Bippen says
July 19, 2017 at 9:16 amCould you substitute the shredded cauliflower instead of instant rice? Has anyone done this?
Purple says
August 22, 2017 at 1:46 pmCould you use chopped onion instead of a soup out of a packet?
Thanks
Pat says
August 24, 2017 at 2:05 pmOk, so making this now, I wish I would have read Katie’s comment on the rice before I started. So now I will be adding cooked rice to the slow cooker when close to done. How many cooked cups of rice do I need?. Thanks
Sarah Olson says
August 24, 2017 at 4:26 pmI haven’t tried it this way Pat. I would say about 4?
Margo Q. says
August 28, 2017 at 4:58 pmYour site came highly recommended from several friends & you have not disappointed!! I’ve made the oven version before but this has taken the cake in simplifying dinner! I used 2 boxes of uncle bens original long grain wild rice (but only one seasoning packet). & added 2 cans of water since it wasn’t minute rice. Did the chicken breast from frozen & only used 1/2 the packet of onion soup over the top to prevent it from being too salty. 3.5 hours on high & it is perfect!! My husband’s belly is happy & my newborn son is happy because this momma gets to love on him more after being separated all day! Thank you for unknowingly making this first time momma’s Monday 1000% better! Please keep doing what you do!
Sarah Olson says
August 28, 2017 at 7:29 pmI love what you did with the recipe! I will have to try. Thank you so much for the kind comment!
Tina ratka says
September 1, 2017 at 7:27 pmIs there anything else you can use to replace liptons onion soup I don’t like that
Lori.b.wills@gmail.com says
September 6, 2017 at 9:48 amCan I put in crock pot for 8 or 10 hours? Mine has a setting high for 4 or 6 or low for 8 or 10….
Sarah Olson says
September 6, 2017 at 9:57 amSet it on high for 4 hours and turn off and serve at the 3.5 hour mark (set a different timer to remind yourself).
Stacey Rigger says
September 8, 2017 at 10:59 amI’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?
Kelly D. says
September 11, 2017 at 9:22 amHas 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!!!
Missy says
October 9, 2017 at 1:47 pmQuestion…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.
Natalie says
November 3, 2017 at 7:59 amWhat 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?
Julie says
December 27, 2017 at 11:04 amTrying 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!
Pat says
May 3, 2018 at 8:50 amHi 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
Kathy Lepore says
August 21, 2018 at 10:51 amIt 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…
Anonymous says
February 23, 2019 at 10:49 amA 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.
Maggie says
December 4, 2018 at 11:51 amHow long would you cook it if you doubled the recipe?
Sarah Olson says
December 5, 2018 at 10:35 amRemembering this recipe, I think it would be the same. The chicken was very tender and falling apart.
Leslie says
January 13, 2019 at 10:51 amCan I prep the night before?
Sarah Olson says
January 13, 2019 at 12:36 pmYes! 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.
Tressie Woolling says
January 23, 2019 at 7:36 amWould 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.
Sarah Olson says
January 23, 2019 at 11:12 amYes! I think they would work fine as long as they are thawed.