This Crockpot No Peek Chicken is an easy dinner recipe the entire family can enjoy. The tender chicken is cooked in a flavorful and creamy white rice bake that makes for the ultimate comfort food.
What’s in Slow Cooker No Peek Chicken?
What’s not to love about creamy chicken and rice? This crockpot version of the classic recipe will have the whole family will be grabbing for seconds!
- Chicken Breasts: Boneless, skinless chicken breasts work best in this recipe, but you could also use thighs.
- Spices: Ground black pepper, garlic powder, onion powder, and Italian seasoning give this casserole a savory and herbal flavor.
- Olive Oil: Helps the chicken breasts to brown without burning.
- Rice: Long-grain white rice cooks to perfection in the crockpot.
- Cheese: Cheddar cheese makes this casserole creamy and cheesy.
- Chicken Broth: Adds moisture to cook the rice and keeps the chicken moist.
- Broccoli: Adds nutrients and a pop of color.
- Soup: Cream of chicken and cream of broccoli soups enhance the chicken and broccoli flavors while making this dish super moist and creamy.
- Onion Soup Mix: Enhances the savory, umami flavor of this dish.
Pro Tip: Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
Variations on No Peek Crockpot Chicken
Want to put your own personal twist on this recipe? Feel free to add in your favorite veggies for a nutrient boost or swap out any ingredients you’d like. The world is your oyster!
- You can use long-grain brown rice instead of white rice, but you may need to cook the casserole for a bit longer.
- You can use vegetable broth instead of chicken broth.
- 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.
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No peek chicken is an easy casserole made from chicken breasts, long-grain rice, cream of chicken and broccoli soups, onion soup mix, chicken broth, and seasonings.
It’s called no peek chicken because once you put the lid on the crockpot, there’s no peeking. It’s important to trap in the steam so that the casserole will cook in its own juices and the chicken will remain tender, so don’t be tempted to peek!
Yes, but you will need to thaw the chicken overnight in the refrigerator before searing it and adding it to the crockpot.
Absolutely! You may need to cook the casserole for a bit longer if using brown rice.
Nope! It fully cooks in the crockpot, infusing it with rich flavor!
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 crockpot no peek chicken in an airtight container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve crockpot no peek chicken with a side of roasted vegetables or a hearty salad.
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
- You can use chicken thighs instead of chicken breasts.
- You can use long-grain brown rice instead of white rice, but you may need to cook the casserole for a bit longer.
- You can use vegetable broth instead of chicken broth.
- 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.
- Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
- As soon as the lid goes on, do not peek! We need all of the steam to keep this dish moist!
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!