I’ve made this Crock Pot No Peek Chicken with Rice more times than I can count when I needed a hands-off, comforting weeknight dinner. It’s a slow-cooker one-pot: chicken breasts nestle under a creamy rice mixture, cook low and slow, and come out tender with minimal fuss. If you want a set-it-and-forget-it meal that feeds a family and cleans up fast, this is it — and you can also compare variations or serving ideas in the full recipe notes on our site.

Why you’ll love this dish

This is the kind of recipe that solves dinner problems: it’s budget-friendly, mostly pantry-staples, kid-approved, and requires almost zero hands-on time. The “no peek” method keeps steam and heat trapped so rice cooks evenly and chicken stays juicy. It’s ideal for busy weeknights, potlucks, or when you want warm comfort food without babysitting a stove.

“I popped everything in before work, came home to a bubbling, creamy dinner — the rice was perfect and the chicken so tender.” — a regular weeknight-supper convert

For more creamy, slow-cooker-style comfort, you might like this roundup of creamy Crock-Pot chicken recipes.

How this recipe comes together

Step-by-step overview: Place chicken breasts in the bottom of the slow cooker. Whisk the rice, both cream soups, onion soup mix, broth, and frozen vegetables together. Pour that mixture over the chicken so the rice is submerged. Season, cover, and cook on low for 6–8 hours. When done, give everything a gentle stir so the rice and chicken mingle, then serve hot.

What to expect: the chicken braises under the rice mixture and the rice absorbs the soup-and-broth flavor, producing a creamy, casserole-like texture. Resist lifting the lid — consistent low heat is the key.

Gather these items

Key ingredients

4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
2 cups uncooked white rice (long-grain or medium-grain)
1 (10.5-oz) can cream of mushroom soup
1 (10.5-oz) can cream of chicken soup
1 envelope onion soup mix (about 1 oz)
3 cups chicken broth (low-sodium is fine)
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
Salt and pepper to taste

Notes and substitutions:

Rice: this recipe is calculated for white rice. If you use brown rice, increase the liquid and cooking time (see Tips).
Soups: use low-sodium canned soups if you need to control salt. For a dairy-free swap, use a gluten-free, dairy-free sauce or a thickened broth (texture will differ).
Vegetables: swap frozen peas and carrots for chopped bell pepper or frozen broccoli florets, but add larger vegetables later in cooking so they don’t turn to mush.

How to prepare it

Arrange the chicken breasts in a single layer across the bottom of the slow cooker.
In a medium bowl, stir together the rice, cream of mushroom soup, cream of chicken soup, and onion soup mix.
Pour in the chicken broth and whisk until mostly smooth; fold in the frozen mixed vegetables.
Pour the rice-and-soup mixture evenly over the chicken so the rice is submerged.
Season the top lightly with salt and pepper. Do not stir the mixture after adding it.
Cover and cook on low for 6–8 hours, or until the chicken reaches 165°F (74°C) and the rice is tender.
When finished, gently stir everything together to combine the shredded chicken pieces with rice. Serve warm.

Cooking safety note: always check chicken with an instant-read thermometer. The USDA recommends 165°F for safety; if chicken is done but rice is still firm, you can remove the chicken, stir the rice, and cook uncovered for 10–15 more minutes.

What to serve it with

Serving suggestions

A crisp green salad (arugula with lemon vinaigrette) cuts the richness nicely.
Crusty bread or buttery rolls for scooping up the creamy rice.
A squeeze of fresh lemon or a handful of chopped parsley brightens the dish on the plate.
For extra texture, top servings with toasted breadcrumbs or fried shallots.

If you like chicken-and-rice dishes, check these slow-cooker chicken and rice ideas for more ways to enjoy the combo.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature within two hours before refrigerating.
Freezing: Freeze in portioned freezer-safe containers for up to 3 months. Texture may change slightly (rice can become softer).
Reheating: Reheat on the stove over low heat with a splash of chicken broth to loosen the sauce, or microwave covered in short intervals, stirring between heats. Bring to 165°F before serving.

Food-safety reminder: when reheating from frozen, thaw in the refrigerator overnight or use the defrost setting on your microwave before fully heating.

Pro chef tips

Don’t lift the lid: every time you open the slow cooker you lose heat and extend cooking time; this recipe is designed to be “no peek.”
Rice ratio: 2 cups uncooked white rice to 3 cups liquid plus soups works here because the soup adds moisture; if you swap to brown rice, add about 1 cup extra liquid and plan for a longer cook time.
Even layers: place the chicken in a single layer so it cooks evenly. If breasts are very thick, pound to even thickness or slice into cutlets.
Texture control: if the final mixture is too soupy, remove the lid and cook on high for 15–30 minutes to reduce. If too thick and dry, stir in warm broth until desired creaminess is reached.
Flavor boost: a teaspoon of garlic powder, a pinch of thyme, or a splash of white wine in the liquid adds depth without extra work.

Creative twists

Tex-Mex: swap the soups for a can of diced tomatoes with green chilies and a packet of taco seasoning; use corn and black beans instead of mixed vegetables.
Mushroom-forward: add sliced fresh mushrooms at the start and replace cream of chicken with more mushroom soup for an earthy version.
Low-carb: use cauliflower rice added late in cooking (final 30 minutes) instead of white rice; reduce broth accordingly.
Shredded chicken variation: cook as written, then shred the breasts before stirring the rice to distribute the chicken more evenly.

Common questions

Q: Can I use brown rice instead of white rice?

A: Yes, but brown rice needs more liquid and longer cooking — add about 1 cup extra broth and expect 7–9 hours on low. For best results, par-cook brown rice for 10 minutes on the stove and then finish in the slow cooker.

Q: Is it safe to leave this in the slow cooker all day?

A: Yes. Cooking on low for 6–8 hours keeps the temperature in a safe range. Always verify chicken reaches 165°F. If you’re gone much longer than 8 hours, the chicken and rice may overcook and become mushy.

Q: My rice turned out gummy. What did I do wrong?

A: Overcooking or using a short-grain rice with too much stirring can create gummy rice. Use long-grain white rice and avoid lifting the lid. Also check that the rice-to-liquid ratio is correct — too much liquid will make rice mushy.

Q: Can I use frozen chicken breasts?

A: Cooking from frozen in a slow cooker is not recommended for food safety — it can keep meat in a danger zone for too long. Thaw chicken in the refrigerator before cooking.

Q: How can I make this gluten-free?

A: Use gluten-free cream soup alternatives or make a quick gluten-free roux with cornstarch and broth in place of canned soups. Verify your onion soup mix is gluten-free or replace it with onion powder and seasoning.

Conclusion

This Crock Pot No Peek Chicken with Rice is a reliable, cozy dinner that’s perfect for busy schedules and family nights. For step-by-step inspiration and variations of the classic method, see the detailed guide at Slow Cooker No Peek Chicken – The Magical Slow Cooker, and for another easy write-up of the same technique with family-friendly notes visit Crockpot No Peek Chicken is the Easiest Dinner Ever! – The Simple Parent.