Ingredients
Scale
- 1 cup uncooked long grain white rice
- 1 1/2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon butter
- Chopped parsley for garnish (optional)
If you’re out of chicken broth, feel free to substitute with vegetable broth. For those who like a bit of spice, a pinch of cayenne pepper can add a delightful kick.
Instructions
- Start by spraying your crock pot with non-stick cooking spray. This ensures easy cleanup, which is a must in my kitchen where the kids can’t wait to dive into dessert.
- Spread the uncooked rice evenly on the bottom of the crock pot.
- In a bowl, mix the chicken broth, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, and paprika. Stir until well combined.
- Pour the mixture over the rice, making sure it covers the rice completely.
- Place the chicken breasts on top of the mixture. Season them with salt and pepper according to your taste.
- Dot the top with butter for added richness. I always remember my mom saying, “Butter makes everything better,” and she wasn’t wrong.
- Cover the crock pot with its lid. Remember, the magic of this dish is in its name—no peeking! Let it cook on low for 6-7 hours or on high for 3-4 hours.
- Once done, check that the chicken is cooked through and the rice is tender. Give it a gentle stir before serving.
- Garnish with chopped parsley if desired for a fresh pop of color. Enjoy the delicious moment with your family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crock Pot No Peek Chicken with Rice, recipe, cooking, food
