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.
If you love onion flavor, also try my Slow Cooker French onion soup, Slow Cooker French Onion Chicken or Lipton onion potatoes.
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! You will also love my Slow Cooker Whole Chicken and Rice Recipe.
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
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:
Sarah’s 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
Crystal E says
any recommendations for making this in oven?
Sarah Olson says
This looks like it would work! https://www.food.com/recipe/no-peek-chicken-59824
Anne says
Crystal, when it make it in the oven cook for 1hr of 350 and cook min., rice when all t done on top of stove.
Linda says
Can I add frozen broccoli or maybe some canned peas
jessicaitaliano says
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.
Sarah Olson says
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.
jessicaitaliano says
Nope don’t apologize! Going to test it out this week as per your instructions. Dying to try it!
Katelyn Summerlin says
Hi, how did the 6 hours work for you? I am in a similar situation with the slow cooker times
Jessica says
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.
Alice says
I cook mine on low over night…..it is great
Melinda says
What could you use instead of cream of mushroom soup? My son is allergic to mushrooms.
Sarah Olson says
The other recipes I’ve seen have used cream of celery instead.
kate says
can you use 2 cans of cream of chicken instead of the mushroom?
Sarah Olson says
yes! That would work fine.
Julie says
Would you cook it for the same length of time using boneless skinless thighs?
Sarah Olson says
I think the time would be the same since usually boneless thighs are a bit smaller. I think it would be good with thighs!
Debbie from Florida says
I made this for dinner tonight. Hubby says FANTASTIC! Thank you, Sarah. BTW, I used Campbell’s Healthy Request soup.
Darlene says
I can never find a way to copy the recipe….what am missing or doing wrong?
Sarah Olson says
Are you wanting to print it? There’s a box with the recipe in it, and in there is a print button.
Christina Gordon says
Can you use frozen chicken
Sarah Olson says
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.
Stephanie says
Could you cook it on low temp for longer, and if so how long?
Sarah Olson says
I have not tried, I would think 6 hours on low would be the max.
Judy Shepherd says
Me too Susan, I use brown rice. What say you Sarah??
Sarah Olson says
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.
Judy Shepherd says
Susan says
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.
Sarah Olson says
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.
Jan Henry says
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!
Sarah Olson says
I wish I could find the golden mushroom again. I need to look harder. Sounds great! Let me know how it works.
Kathi says
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.
Sarah Olson says
Good to know Kathy. That’s a good option for people to have.