Ingredients
4 boneless, skinless chicken breasts
1 cup long grain white rice (uncooked)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 1/2 cups chicken broth
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley or chives, for garnish
Instructions
1. Lightly grease the inside of your crockpot.
2. In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper.
3. Stir in the uncooked rice.
4. Pour the mixture into the crockpot and spread evenly.
5. Place chicken breasts on top of the rice mixture. Season lightly.
6. Cover and cook on LOW for 5–6 hours. **Do not lift the lid** while cooking—no peeking!
7. Once done, fluff the rice, check chicken for doneness, and garnish with fresh herbs.
8. Serve hot with a side salad or steamed veggies.
Notes
Use chicken thighs for extra tenderness if preferred.
Add 1/2 cup shredded cheddar or Monterey Jack before serving for a cheesy version.
Works best with long grain white rice—avoid instant or brown rice.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Slow Cooker
- Method: Slow Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 440
- Sugar: 2g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
Keywords: crockpot no peek chicken, slow cooker chicken rice, easy chicken meal