Crockpot Creamy Chicken and Wild Rice Casserole Recipe
This Crockpot Creamy Chicken and Wild Rice Casserole is a comforting and hearty dish perfect for a cozy meal. Tender chicken thighs cooked with a wild rice blend and a medley of vegetables in a flavorful chicken broth base, finished with a creamy cheese sauce for a rich and satisfying casserole that’s easy to prepare using a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes to 4 hours 30 minutes
- Total Time: 2 hours 45 minutes to 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main 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 (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
Cream Sauce Ingredients
- 6 tablespoons unsalted butter
- 1/3 cup flour
- 1 cup whole milk
- 1/2 cup freshly shredded Cheddar cheese
Optional Garnishes
- Sliced almonds
- Freshly chopped parsley
Instructions
- Prep Crock-Pot: Generously grease a large 6-quart crockpot to prevent sticking and make cleanup easier.
- Prep Chicken: Trim any fat from the chicken thighs or breasts. If using breasts, cut each into 2–3 pieces for even cooking.
- Rinse Rice: Rinse the wild rice blend thoroughly in a fine mesh strainer to remove excess starch, then add it to the crockpot.
- Prep Veggies: 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.
- Add Seasonings: Add the minced garlic, poultry seasoning, dried parsley, paprika, salt (about 1 teaspoon), pepper (about 1/2 teaspoon), and bay leaves into the crockpot with the other ingredients.
- Add Chicken Broth: Pour 3 cups of chicken broth over the mixture in the crockpot. Stir gently to combine.
- Cook: Cover and cook on high for 2 1/2 to 4 1/2 hours until chicken is cooked through, rice is tender, and most of the liquid is absorbed. Avoid cooking on low to prevent undercooked rice.
- Melt Butter: Near the end of cooking, melt 6 tablespoons unsalted butter in a small pot over medium heat.
- Add Flour: Whisk in 1/3 cup flour slowly and constantly whisk the mixture for about 1 minute to create a roux.
- Add Remaining Broth: Slowly whisk in the remaining 1 cup chicken broth and allow the mixture to thicken.
- Add Milk: Gradually whisk in 1 cup whole milk and continue to whisk until the sauce thickens to a creamy consistency.
- Shred Chicken: Shred the cooked chicken directly in the crockpot using forks.
- Add Cream Mixture and Cheese: Stir the creamy sauce and 1/2 cup freshly shredded Cheddar cheese into the crockpot. Mix well.
- Optional Garnishes and Final Seasoning: Add sliced almonds and freshly chopped parsley if desired. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Enjoy the creamy chicken and wild rice casserole immediately while hot.
Notes
- The wild rice blend can include a mix of wild rice, brown rice, and other grains for texture and flavor.
- Poultry seasoning typically contains sage, thyme, marjoram, rosemary, and black pepper.
- Make sure to rinse the rice well to avoid a gummy texture.
- Use chicken thighs for more tender and flavorful meat; breasts can be used but may be slightly drier.
- Cooking times may vary depending on your slow cooker; check for doneness accordingly.
- Optional toppings like sliced almonds and parsley add texture and freshness to the dish.
Keywords: crockpot chicken casserole, creamy chicken and rice, wild rice casserole, slow cooker chicken recipe, comfort food, easy dinner
