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A Cozy Classic Just Like Grandma Used to Make
Let me tell you — some days call for fancy meals with fresh herbs and five different pans, and other days… well, you just need something warm, simple, and made with love. That’s where this Slow Cooker No Peek Chicken & Rice comes in.
This recipe brings me straight back to Sunday afternoons in my grandma’s farmhouse kitchen — the smell of something savory bubbling away, and the sound of the back door creaking open as the kids come in from playing. It’s humble, it’s hearty, and it hits the spot every time.
Why We Love It
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It’s hands-off — perfect for a busy day
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Made with pantry staples you probably already have
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It’s the kind of recipe that makes folks ask for seconds
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Bonus: It smells like comfort while it cooks
Ingredients
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1 cup minute rice (uncooked) – Yes, minute rice is key here for that tender, fluffy texture.
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1 ½ lbs boneless, skinless chicken breasts – thighs work too if that’s what you have.
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 cup chicken broth – homemade or store-bought, both are fine.
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1 packet onion soup mix – this adds the flavor magic, don’t skip it.
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Salt and pepper, to taste
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Optional: 1 cup frozen peas or carrots (for color and a little veggie boost)
Let’s Put It All Together
1. Prep your slow cooker.
Give it a quick spray with non-stick cooking spray (because nobody likes scrubbing rice off the bottom).
2. Layer it up.
Pour the minute rice right into the bottom of your slow cooker. Lay the chicken breasts on top — no need to cut them up; they’ll get nice and tender all on their own.
3. Mix the creamy base.
In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Pour this goodness over the chicken and rice.
4. Sprinkle and cover.
Sprinkle the onion soup mix over the top — no need to stir. Just layer and let it do its thing.
5. No peeking!
Put the lid on and cook on LOW for 6–7 hours. The hardest part is not lifting that lid, but trust me — it’s worth it. “No peek” means all those lovely flavors stay locked in.
6. Add veggies (optional).
If you’re tossing in frozen peas or carrots, stir them in during the last 30 minutes of cooking.
7. Serve it up.
Season with a little salt and pepper to taste. Spoon that creamy, cozy mixture into bowls and serve warm.
Perfect Pairings
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Buttered green beans – Simple, salty, and just right.
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Fresh garden salad – A crisp salad balances that creamy richness.
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Crusty bread or rolls – For soaking up every last drop, of course.
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Cranberry sauce or fruit salad – A bright, sweet contrast that rounds things out.
Variations & Tips
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Soup swap: Try cream of celery or even cream of cheddar for a new spin.
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Mushroom magic: Toss in a can of sliced mushrooms or fresh ones if you’ve got ‘em.
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Add some kick: A sprinkle of paprika and garlic powder goes a long way.
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Want to use brown rice? You can! But it may need a bit longer — check around the 7-hour mark.
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Make it cheesy: Stir in a handful of shredded cheddar right before serving if you want that ooey-gooey touch.
Final Thoughts
This dish isn’t flashy — and that’s exactly what makes it special. It’s the kind of meal that wraps around you like a worn-in quilt on a chilly evening. No-fuss, all flavor, and full of heart.
If you’re craving something easy that brings everyone to the table — maybe even for seconds — give this one a try. And remember: don’t peek!
Slow Cooker No Peek Chicken & Rice
Ingredients
- 1 cup minute rice uncooked
- 1.5 lbs boneless, skinless chicken breasts
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1 packet onion soup mix
- Salt and pepper to taste
- 1 cup frozen peas or carrots optional
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray.
- Spread the minute rice evenly over the bottom of the slow cooker.
- Place the chicken breasts on top of the rice.
- In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Mix until smooth.
- Pour the soup mixture over the chicken and rice, making sure everything is covered.
- Sprinkle the onion soup mix evenly over the top.
- Cover the slow cooker with the lid and cook on low for 6–7 hours, or until the chicken is cooked through and tender.
- If using, add the frozen peas or carrots about 30 minutes before serving.
- Season with salt and pepper to taste before serving.