Slow Cooker No Peek Chicken
161 Comments Aug 07, 2024
Updated Jun 18, 2025
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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, Fiesta Chicken Casserole, Mississippi Chicken, or Chicken Enchilada Casserole are great picks.
How long should it cook on low? I have to go to work, so I can’t be home in 3.5 hours.
I was a skeptic, IT WAS DEVINE!!! There were ZERO leftovers!! I used Tyson frozen diced chicken chunks, straight from freezer. After spreading first half of rice mix into crockpot, I poured a single layer of chicken pieces directly on rice, spread the rest of rice mix, and finished directions. It was perfectly FABULOUS!!!
Stores are currently out of minute rice. Can I substitute ‘ready’ rice? If so, should it be added at the beginning or half way through cooking?
I love this recipe. Thank you for sharing. I actually have a 1960 cookbook from Graham Kerr with a very similar recipe in it. The only difference I can see is that he uses milk instead of broth. I’ve made it for years and the family loves it.
what do you think will happen if I use Jasmine rice instead of minute rice
standard rice gets chalky and mushy in the slow cooker. The slow cooker doesn’t get hot enough.
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