Description
A foolproof, comforting slow-cooker chicken-and-rice meal built around a simple rule: don’t lift the lid. Layered with long-grain rice, creamy soup, and seasoned chicken, this “no peek” method produces tender, juicy chicken and perfectly cooked rice with minimal hands-on time — ideal for busy weeknights and family dinners.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5–2 lb / 680–900 g)
- 1 ½ cups long-grain white rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup (or 1 cup homemade)
- 1 (10.5 oz) can cream of mushroom soup (optional — yields extra richness)
- 2 ¼ cups low-sodium chicken broth (adjust slightly if using brown rice)
- ½ cup milk (or half-and-half for richer result)
- 1 packet (1 oz) dry onion soup mix (or 1 tsp onion powder + 1 tsp salt + ½ tsp garlic powder)
- 2 tbsp unsalted butter, cut into small pats
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Lightly spray the slow cooker insert with nonstick spray or rub with a bit of butter.
- Spread uncooked long-grain rice evenly across the bottom of the insert.
- In a mixing bowl, whisk together cream soup(s), chicken broth, milk, and dry onion soup mix until smooth. Pour evenly over the rice.
- Season chicken breasts with paprika, black pepper, and dried thyme. Place the chicken, spaced apart, on top of the soup/broth layer. Dot the butter pieces over the chicken.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2½–3 hours. Do not lift the lid during cooking.
- After the time is up, remove the lid and let the pot rest 5–10 minutes (rice will finish steaming). Shred or slice the chicken before serving, stir gently to combine rice and sauce, and garnish with fresh parsley and lemon if using. Serve warm.
Notes
- Do not use instant rice — it becomes mushy. Use raw long-grain white rice for best texture.
- To use chicken thighs, reduce cook time slightly on high; thighs give a juicier result.
- For brown rice, increase broth by ~½ cup and cook on LOW for 6–7 hours (results vary by rice brand).
- Assemble ahead: you can layer ingredients in the slow cooker insert and refrigerate overnight; bring to room temp before turning cooker on.
- Freeze tips: freeze cooked chicken + sauce (without rice). Cook fresh rice when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 470kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg