If you’re looking for an easy all-in-one meal, look no further than this crockpot no peek chicken recipe. This chicken and rice dish is so simple to make in the slow cooker, and it comes out delicious every time! I cook tender long-grain rice, frozen broccoli, and cheesy chicken breasts all together in the crockpot to create the ultimate comfort food. Just set it and forget it!
Crockpot No Peek Chicken Recipe
What’s not to love about creamy no peek chicken? My slow cooker version of this classic recipe is so simple to make. The crockpot does a great job of trapping in steam to keep this casserole moist and tender, while cream of chicken and cream of broccoli soups enhance the overall flavor of the dish. A little bit of onion soup mix really takes this one to the next level. It doesn’t get much easier than this slow cooker no peek chicken!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover crockpot no peek chicken in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second increments in the microwave or in a 350°F oven for 20-30 minutes, until warmed through.
How to Freeze
Freeze slow cooker no peek chicken in an airtight container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
- Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe instead of broccoli.
- You can use any “cream of” soup you like, such as cream of mushroom or cream of celery.
- As soon as the lid goes on, do not peek! We need all of the steam to keep this dish moist!
Top Reader Review
“Very good! My family ate every ounce of it.” -Carol Solovitz
Crockpot No Peek Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 2 teaspoons ground black pepper divided
- 2 teaspoons garlic powder divided
- 2 teaspoons onion powder divided
- 2 tablespoons olive oil
- 2 cups long-grain rice
- 2 cups cheddar cheese divided
- 2 cups low-sodium chicken broth
- 10 ounces frozen broccoli florets (1 bag)
- 10.5 ounces cream of chicken soup (1 can)
- 10.5 ounces cream of broccoli soup (1 can)
- 2 ounces onion soup mix (1 packet)
- 1 teaspoon Italian seasoning store-bought or homemade
Equipment
- Crockpot
Instructions
- Slice the chicken breasts in half, and season them with half of the pepper, garlic powder, and onion powder.2 boneless, skinless chicken breasts, 2 teaspoons ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder
- Heat the oil in a large skillet set over medium heat, and add the chicken. Cook each side just until browned and transfer them to a plate.2 tablespoons olive oil
- Whisk together the rice, half the cheddar cheese, chicken broth, broccoli, cream of chicken soup, cream of celery soup, onion soup mix, Italian seasoning, pepper, garlic powder, and onion powder in the crockpot.2 cups long-grain rice, 2 cups cheddar cheese, 2 cups low-sodium chicken broth, 10 ounces frozen broccoli florets, 10.5 ounces cream of chicken soup, 10.5 ounces cream of broccoli soup, 2 ounces onion soup mix, 1 teaspoon Italian seasoning
- Add the chicken on top of the rice mixture.
- Cover and set to high for 4 hours or low for 6 hours.
- During the last 30 minutes of cooking, top the chicken with the remaining cheese and place the cover back on.
Notes
How to Make Crockpot No Peek Chicken Step by Step
Season the Chicken: Slice 2 boneless, skinless chicken breasts in half, and season them with 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet set over medium heat, and add the chicken. Cook each side just until browned and transfer them to a plate.
Fill the Crockpot: Whisk together 2 cups of long-grain rice, 1 cup of shredded cheddar cheese, 2 cups of low-sodium chicken broth, 10 ounces (1 bag) of frozen broccoli, 10.5 ounces (1 can) of cream of chicken soup, 10.5 ounces (1 can) of cream of celery soup, 2 ounces (1 packet) of onion soup mix, 1 teaspoon of Italian seasoning, and the remaining 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder in the crockpot.
Add the Chicken: Add the chicken on top of the rice mixture.
Cook the Chicken: Cover and set to high for 4 hours or low for 6 hours.
Melt the Cheese: During the last 30 minutes of cooking, top the chicken with the remaining 1 cup of shredded cheddar cheese and place the cover back on.
Very good! My family ate every ounce of it.
I’m so glad you enjoyed it, Carol!
I was wondering how much sodium was involved in this recipe for No- Peak Crockpot Chicken, but OMG!!!, it’s 111% of the daily value or 2,545 mg!!! It’s serving hypertension & myriad of other health issues on a platter. Why not just throw a couple sticks of butter on top too. Whoa.
Hi Ruth, this recipe relies on a lot of pantry staples which tend to be higher in sodium. Using low-sodium versions or making your own can help to reduce the salt content!
I have not tried this recipe yet. But I plan to. because I live alone now I have a 3 qt. slow cooked. Can i use that?
It should work!