Making old-fashioned no peek chicken in my Crockpot is the easiest method, ensuring I get juicy chicken and perfectly-cooked rice! I just dump rice, broccoli, cheese, chicken breasts, cream of soups, and a couple other simple ingredients in my slow cooker, and it turns into the most comforting casserole.
Cheesy Chicken, Broccoli, and Rice Crockpot Casserole
If you’ve ever made no peek chicken, you know the secret is to let it cook without interfering. Using a Crockpot makes it so much easier not to peek! It does a great job of trapping all the steam in so the rice cooks through properly, the chicken gets tender, and the cheese melts perfectly over every bite of casserole.
If you’re not familiar with this nostalgic dish, it’s basically a chicken broccoli and rice casserole. All you have to do is throw some cream of chicken soup, frozen broccoli florets, onion soup mix, long-grain rice, and cheddar cheese into a slow cooker, place seared chicken breasts on top, and let everything cook. It’s the easiest weeknight dinner and it never fails to please!
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Use the Right Rice!
In order to get properly-cooked no peek chicken, it’s important to use the right type of rice! For this slow cooker casserole, use a long-grain white rice as instructed. A short-grain rice will overcook and turn mushy in the Crockpot. And be extra sure not to use an instant rice, which is already fully cooked.
Crockpot No Peek Chicken and Rice Casserole Recipe
Equipment
- Crockpot
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 shredded 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
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 broccoli soup, onion soup mix, Italian seasoning, pepper, garlic powder, and onion powder in the Crockpot.2 cups long-grain rice, 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, 1 cups shredded cheddar cheese
- Add the chicken breasts 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 to finish cooking.1 cups shredded cheddar cheese
Notes
- Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe instead of just broccoli. Peas and carrots work great!
- Searing the chicken before adding it to the Crockpot ensures it cooks through properly, and adds a nicer texture to the final result.
- As soon as the lid goes on, do not peek! We need all of the steam to keep this dish moist!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make No Peek Chicken and Rice in a Slow Cooker Step by Step
Prep: Gather the list of ingredients for this Crockpot chicken, broccoli, and rice casserole recipe.
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. This step is optional but highly recommended to ensure properly-cooked chicken with a crisp texture.
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 broccoli 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 slow cooker.
Add the Chicken: Then nestle the chicken breasts on top of the broccoli and rice mixture.
Cook the Chicken: Cover the Crockpot and cook no peek chicken on HIGH for 4 hours, or on LOW for 6 hours.
Melt the Cheese: During the last 30 minutes of the cook time, sprinkle the remaining 1 cup of shredded cheddar cheese on top of the casserole, and place the lid back on. Let it finish cooking, until the cheese is fully melted. Double check that the chicken breasts are cooked through to 165℉. The rice and broccoli should be tender.
Serve: Serve no peek chicken, broccoli, and rice casserole while warm, straight from the slow cooker. If you prefer, you can chop or shred the chicken breasts and mix it into the casserole.
How to Store, Freeze, and Reheat
Let chicken breasts, broccoli, and rice cool before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 1 month.
- Reheat: Reheat no peek casserole in 30-second increments in the microwave; or in a 350°F oven for 20-30 minutes, until warmed through.
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