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No-Peek Slow-Cooker Chicken

This hands-off, creamy slow-cooker chicken and rice dish is perfect for busy weeknights, offering easy prep and comforting flavors that the whole family will love.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Use thawed chicken; frozen pieces will lengthen cook time and change liquid balance.
  • 1 cup uncooked white rice (long-grain or medium-grain) Brown rice needs more liquid and time.
  • 1 can cream of mushroom soup (10–10.5 oz) For earthy flavor.
  • 1 can cream of chicken soup (10–10.5 oz) Adds classic creamy chicken flavor.
  • 1 cup chicken broth Low-sodium recommended if using canned soups.
  • 1 medium onion, chopped Sautéing boosts flavor.
  • Salt and pepper to taste Start light; canned soups can be salty.
  • 1 cup frozen peas or diced carrots Optional, add at the end of cooking.

Method
 

Preparation
  1. Pour 1 cup uncooked rice into the bottom of a 6-quart slow cooker and spread it into an even layer.
  2. Pat chicken breasts dry, season lightly with salt and pepper, and arrange them in a single layer over the rice.
  3. In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, 1 cup chicken broth, and chopped onion until smooth. Taste and adjust salt and pepper if needed.
  4. Pour the soup mixture evenly over the chicken and rice, ensuring the rice is mostly covered by liquid. Do not stir.
  5. Cover the slow cooker and cook on LOW for 6–8 hours. Avoid opening the lid.
  6. If adding frozen vegetables, stir them in during the last 20–30 minutes so they heat through but keep their texture.
  7. Fluff the rice gently with a fork before serving and spoon sauce over each portion.

Notes

For a dairy-free or gluten-free diet, look for labeled gluten-free condensed soups or use a homemade roux. Serve with a green salad or bread to mop up sauce. Store leftovers for 3–4 days.