Crock Pot No Peek Chicken with Rice
This comforting one-pot meal combines tender chicken and creamy rice, cooked effortlessly in a slow cooker, making it a perfect weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Chicken thighs can be used for a richer flavor.
- 1 cup long-grain white rice, uncooked Do not use instant or minute rice.
- 1 can cream of mushroom soup (10–10.5 oz) Can swap with cream of chicken soup.
- 1 can chicken broth (14–15 oz) Use low-sodium if preferred.
- 1 packet onion soup mix (dry) Adds savory depth.
- Salt and pepper To taste.
- 1-2 cups optional vegetables (frozen peas, diced carrots, or mixed vegetable blend) Stir in at the end.
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a bowl, whisk together the cream of mushroom soup, chicken broth, onion soup mix, and a pinch of salt and pepper until smooth. Pour this sauce evenly over the chicken.
- Sprinkle the uncooked long-grain rice over and around the chicken, gently stir once or twice to distribute the rice and sauce, but don’t overwork it.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken reaches 165°F (74°C) and rice is tender.
- If adding vegetables, stir them in about 20–30 minutes before the end of the cooking time.
- Fluff the rice gently with a fork, slice or shred the chicken if desired, season to taste, and serve warm.
Notes
Serve with a crisp green salad, steamed broccoli, or spooned over mashed potatoes. For storage, refrigerate leftovers in an airtight container for 3–4 days and reheat gently with liquids to avoid drying out.