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
So good! The hubs doesnt particularly like rice, which baffles me, but he said this was delish!
If i use frozen chicken breasts do I need to thaw them first? Would I have to adjust the time?
All meat used in crockpot should be thawed. You risk creating an environment for bacteria to grow rather than to kill it, due to the slow, low heat to cook.
This was great. Easy to put together and great taste.
I would love to see more
Hi, we’re living in a motel room right now and all I have is a slow cooker so I really want to try this. If im adding fresh mushrooms and fresh Brussels sprouts around the chicken before i cover up with the other half of the rice mixture, do you think I should increase the liquid? Thanks!
Yes add just a little more liquid
Sarah!! Girl they say a way to a man’s heart is thru his stomach…..well your recipe worked!!!
Thanks so much!!!
Yay! LOL so glad it worked.
Can’t wait to try. Looks delicious.
I’ve been making no peak chicken for years. I modify and only use GF cream of mushroom. I also use frozen chicken breasts. It literally takes 5 minutes to throw it together. If you’re planning on using the over instead, cooking time is 2 hours at 350*.
So super excited to try this recipe! Has anyone tried it with cauliflower rice? I am literally the worst cook in the entire world. I am finding amazing recipes all over the Internet and this one looks fabulous but I’m wondering if anyone has tried it with cauliflower rice!m? If not, I’m sticking to the recipe.
What changes would need to be made to use long grain rice.
You would have to cook in on the stove top and serve this dish over it. Long grain rice doesn’t cook well in the slow cooker, it gets chalky.
Would 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.
Yes! I think they would work fine as long as they are thawed.
Can I prep the night before?
Yes! 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.
How long would you cook it if you doubled the recipe?
Remembering this recipe, I think it would be the same. The chicken was very tender and falling apart.
It 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…
A 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.
Exactly!
It also would’ve stated in the directions of you had to cook the rice. But it didnt… so that means rice not cooked goes into that recipe.
Hi 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
I think that would work fine.