Slow Cooker No Peek Chicken
171 CommentsUpdated Feb 26, 2026
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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, Easy Fiesta Chicken, Mississippi Chicken, or Chicken Enchilada Casserole are great picks.
I’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.
I’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.
Nope don’t apologize! Going to test it out this week as per your instructions. Dying to try it!
Hi, how did the 6 hours work for you? I am in a similar situation with the slow cooker times
I 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.
I cook mine on low over night…..it is great
What could you use instead of cream of mushroom soup? My son is allergic to mushrooms.
The other recipes I’ve seen have used cream of celery instead.
can you use 2 cans of cream of chicken instead of the mushroom?
yes! That would work fine.
Would you cook it for the same length of time using boneless skinless thighs?
I think the time would be the same since usually boneless thighs are a bit smaller. I think it would be good with thighs!
I made this for dinner tonight. Hubby says FANTASTIC! Thank you, Sarah. BTW, I used Campbell’s Healthy Request soup.
I can never find a way to copy the recipe….what am missing or doing wrong?
Are you wanting to print it? There’s a box with the recipe in it, and in there is a print button.
Can you use frozen chicken
I 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.
Could you cook it on low temp for longer, and if so how long?
I have not tried, I would think 6 hours on low would be the max.
Me too Susan, I use brown rice. What say you Sarah??
Hi 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.
I 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.
Yes, 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.
I 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!
I wish I could find the golden mushroom again. I need to look harder. Sounds great! Let me know how it works.
I 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.
Good to know Kathy. That’s a good option for people to have.