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Crock Pot No Peek Chicken with Rice

A hands-off, comforting weeknight dinner where chicken breasts cook under a creamy rice mixture for a tender, flavorful meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total)
  • 2 cups uncooked white rice (long-grain or medium-grain)
  • 1 can cream of mushroom soup (10.5 oz) Use low-sodium if needed.
  • 1 can cream of chicken soup (10.5 oz) Use low-sodium if needed.
  • 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.) Swap for other vegetables as desired.
  • to taste none Salt and pepper

Method
 

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

Notes

Store leftovers in an airtight container for up to 3–4 days, or freeze for up to 3 months. Reheat on the stove or microwave before serving.