Crockpot no peek chicken rice is a one pot casserole of boneless chicken breasts layered over long grain rice, cream of chicken soup, cream of mushroom soup, and onion soup mix, cooked six hours without lifting the lid. It takes fifteen minutes to prepare and serves six.
The two soups and a cup of water create a creamy sauce that cooks the rice as it steams, so the grains come out tender and flavored instead of mushy. Garlic powder and pepper round out the seasoning, and the chicken stays moist on top, giving a hands off family dinner that needs only a green vegetable beside it.
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Why This Crockpot No Peek Chicken Rice Dish Works
Rice, sauce, and chicken cook together, so there is no second pot.
The no peek method keeps the steam in so the rice cooks evenly.
Pantry soups make a creamy sauce with no stirring.
Ingredients for Crockpot No Peek Chicken Rice
- The base is twenty four ounces of boneless, skinless chicken breasts, two cups of uncooked long grain rice, and one cup of water.
- The sauce is one can of cream of chicken soup, one can of cream of mushroom soup, one ounce of onion soup mix, half a teaspoon of garlic powder, and a quarter teaspoon of black pepper.
Chicken breasts. They add lean protein and cook on top.
Long grain rice. It soaks up the sauce and cooks in the steam.
Cream soups. They make the creamy sauce.
Onion soup mix. It adds a savory, salty edge.
Water. It gives the rice enough liquid.
Making Crockpot No Peek Chicken Rice Step by Step
1. Prep. Trim the chicken and pat it dry, then grease the crockpot with cooking spray.
2. Mix. Whisk the two soups, the onion soup mix, the water, the garlic powder, and the pepper in a bowl.
3. Layer. Spread half the rice in the crockpot, pour in half the sauce, add the rest of the rice, and top with the remaining sauce.
4. Add the chicken. Lay the chicken breasts on top and press them gently into the sauce.
5. Cook. Cover and cook on low for six to seven hours without lifting the lid, until the rice is tender and the chicken reaches 165 F.
Use long grain rice, not instant rice. Instant rice turns to mush over a long cook, while long grain holds its shape and absorbs the sauce slowly. Rinse the rice only if the package says to, since the surface starch helps thicken the sauce around the grains.
Resist the urge to lift the lid. Every peek lets out steam and adds fifteen to twenty minutes to the cook, and uneven heat can leave rice at the edges hard. If you must check, do it once near the end of the time and replace the lid right away.
Storing and Reheating Crockpot No Peek Chicken Rice
Store leftovers in an airtight container in the refrigerator for up to four days. Cool the rice quickly, within two hours, since cooked rice can grow bacteria if left out. Reheat with a splash of water or broth in the microwave until it reaches 165 F. Freeze portions for up to two months.
What to Serve with Crockpot No Peek Chicken Rice
Serve the chicken and rice straight from the pot with steamed broccoli, green beans, or a simple salad. For more chicken and rice, try no peek chicken and rice, crock pot cheesy chicken and rice, brown rice crockpot chicken, or crockpot chicken corn chowder.
Pro Tips for Crockpot No Peek Chicken Rice
Flag the allergens. This dish contains milk, wheat, and soy from the soups and soup mix, so check every label.
Do not taste raw juices. Do not taste sauce that touched raw chicken, and wash your hands, board, and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest piece.
Grease the pot. It stops rice from sticking.
Cut large breasts. Slice them in half for even cooking.
Add vegetables. Frozen peas stirred in at the end work.
Use fresh herbs. Parsley or thyme at the end adds color.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of cooked rice.
For a lighter sauce, use low sodium soups and add a cup of chicken broth in place of some of the water. For a fresher dish, stir in a cup of chopped carrots or bell peppers on top of the rice before adding the chicken. The cook time stays about the same.
For a Tex Mex version, drain a can of black beans and add it with a spoonful of cumin and a handful of shredded cheese at the end. Serve it with salsa and sour cream. The sauce is flexible, so it accepts most of the spices and vegetables in your kitchen.
FAQ About Crockpot No Peek Chicken Rice
Why is it called crockpot no peek chicken rice?
The lid stays closed so steam cooks the rice evenly.
Can you make crockpot no peek chicken rice ahead of time?
Yes. It reheats well the next day.
Can you freeze crockpot no peek chicken rice?
Yes, for up to two months in portions.
Can I use brown rice?
It needs more liquid and a longer cook.
Can I use chicken thighs?
Yes. They stay juicy through the long cook.
Crockpot No Peek Chicken Rice
Equipment
- Crockpot
- Mixing bowl
- Meat thermometer
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts
- 2 cup long grain rice uncooked
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 oz onion soup mix
- 1 cup water
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Trim the chicken and grease the crockpot.
- Mix. Whisk the soups, soup mix, water, and seasonings.
- Layer. Layer the rice and sauce.
- Top. Lay the chicken on top.
- Cook. Cook on low 6 to 7 hours without lifting the lid.
