Introduction

This Crockpot Creamy Chicken and Wild Rice Casserole is a comforting and hearty dish perfect for busy weeknights. Tender chicken, wild rice, and mixed vegetables simmer together in a creamy, flavorful sauce. It’s easy to prepare and delivers a satisfying homemade meal with minimal effort.

A black bowl held by a woman's hands filled with a creamy mixed dish made of small rice grains, chopped orange vegetables, green herbs, and dark wild rice pieces scattered on top. A sprig of fresh green thyme lays across the top center, adding contrast. The texture looks thick and slightly chunky with bits of green herbs sprinkled throughout. The bowl is against a white marbled texture background, with a beige cloth slightly blurred in the background. A silver spoon is placed inside the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/4 pounds boneless, skinless chicken thighs (or breasts)
1-1/4 cups wild rice blend
4 cups chicken broth (divided)
2-1/2 cups mixed vegetables (such as 1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
1/2 tablespoon minced garlic
1-1/4 teaspoons poultry seasoning
1-1/2 teaspoons dried parsley
1/2 teaspoon paprika
Salt and pepper to taste
2 bay leaves
6 tablespoons unsalted butter
1/3 cup flour
1 cup whole milk
1/2 cup freshly shredded Cheddar cheese
Sliced almonds (optional)
Freshly chopped parsley (optional)

Instructions

Step 1: Generously grease a large 6-quart crockpot to prevent sticking.
Step 2: Trim excess fat from the chicken. If using breasts, cut each into 2–3 even pieces for even cooking.
Step 3: Rinse the wild rice blend in a fine mesh strainer to remove excess starch and add it to the crockpot.
Step 4: Dice the onion, thickly slice the carrot, slice the celery, and chop the sweet potato into bite-sized pieces. Add all the vegetables to the crockpot.
Step 5: Add the minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot.
Step 6: Pour 3 cups of chicken broth over the ingredients and stir to combine.
Step 7: Cover and cook on high for 2 1/2 to 4 1/2 hours, or until the chicken is cooked through, rice is tender, and most liquid is absorbed. Avoid cooking on low.
Step 8: Toward the end of cooking, melt the butter in a small pot over medium heat.
Step 9: Whisk in the flour continuously for 1 minute to form a roux.
Step 10: Slowly whisk in the remaining 1 cup of chicken broth, letting the mixture thicken. Then, slowly whisk in the milk until it thickens further.
Step 11: Shred the chicken directly in the crockpot, then stir in the creamy sauce and the Cheddar cheese.
Step 12: Add sliced almonds and freshly chopped parsley if desired. Adjust seasoning with additional salt or pepper to taste.
Step 13: Serve immediately and enjoy your creamy, comforting casserole.

Tips & Variations

Use boneless, skinless chicken thighs for extra flavor and tenderness, but breasts work well too.
Feel free to customize the vegetables according to your preference or what you have on hand.
For a dairy-free option, substitute milk and butter with plant-based alternatives and omit the cheese or use vegan cheese.
Sliced almonds add a nice crunch but can be left out if you prefer a softer texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or milk if the casserole has thickened too much.

How to Serve

A close-up shows a black slow cooker filled with chopped vegetables and herbs ready to cook. The bottom layer contains white diced onions, above them are bright orange carrot slices, scattered with green celery pieces and leafy herbs. Two bay leaves rest on top, and ground spices are sprinkled over the vegetables. A woman's hand is pouring clear chicken broth from a blue and white carton into the slow cooker, a light stream flowing down over the colorful ingredients. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Wild rice blend is recommended for its nutty flavor and texture, but you can substitute with brown rice or white rice. Adjust cooking times accordingly to ensure the rice is tender.

Can I prepare this casserole without a crockpot?

Yes, you can cook this dish on the stovetop in a large pot or Dutch oven. Simmer covered on low heat, stirring occasionally until the rice is tender and the chicken is cooked through.