Name: Crockpot Creamy Chicken and Wild Rice Casserole Recipe
Prep time: 15 min
Cook time: PT-490152H42M8S
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1-1/4 pounds boneless, skinless chicken thighs (or breasts); 1-1/4 cups wild rice blend (rinsed); 4 cups chicken broth (divided; 3 cups plus 1 cup); 1 cup whole milk; 2-1/2 cups mixed vegetables (1 small onion diced, 1 carrot thickly sliced, 2 stalks celery sliced, 1 small sweet potato chopped); 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 (approximately 1 teaspoon salt and 1/2 teaspoon pepper); 2 bay leaves; 6 tablespoons unsalted butter; 1/3 cup flour; 1/2 cup freshly shredded Cheddar cheese; Sliced almonds; Freshly chopped parsley

Jump to Recipe

Introduction

This Crockpot Creamy Chicken and Wild Rice Casserole is a comforting, hearty dish perfect for busy days. Tender chicken, nutritious wild rice, and mixed vegetables come together in a creamy sauce that’s easy to prepare and full of flavor.

A close-up of a white bowl held by a woman's hand, filled with a creamy mixture of wild rice and diced orange vegetables, mixed with small green herbs and black wild rice grains scattered on top. The rice dish has a soft, thick texture with a mix of cream, orange, black, and green colors. A sprig of fresh green thyme lies on top of the dish, along with a silver spoon partially buried in the food. The background shows a white marbled texture with a beige cloth partially visible. 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 fat from the chicken thighs or breasts. If using breasts, cut each into 2–3 even pieces for even cooking.
Step 3: Rinse the wild rice blend under cold water in a fine mesh strainer to remove excess starch. Add the rice to the crockpot.
Step 4: Prepare the vegetables by dicing the onion, thickly slicing the carrot, slicing celery, and chopping the sweet potato into bite-size pieces. Add all 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 in the crockpot and stir gently to combine.
Step 7: Cover and cook on high for 2½ to 4½ hours, or until the chicken is cooked through, rice is tender, and most liquid is absorbed. Avoid cooking on low.
Step 8: Near the end of the cooking time, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute while whisking constantly.
Step 9: Slowly whisk in the remaining 1 cup chicken broth. Allow the sauce to thicken, then slowly whisk in the whole milk and cook until thickened.
Step 10: Shred the chicken directly in the crockpot with two forks. Stir in the creamy sauce mixture and the shredded Cheddar cheese.
Step 11: Add sliced almonds and fresh parsley if desired. Taste and adjust seasonings with additional salt or pepper if needed.
Step 12: Serve and enjoy immediately for best flavor.

Tips & Variations

Use chicken breasts or thighs based on your preference; thighs remain juicier during slow cooking.
Add your favorite mixed vegetables or frozen peas and carrots for an easy swap.
For a richer dish, substitute half-and-half for the milk in the cream sauce.
Sprinkle toasted sliced almonds on top just before serving for added crunch.

Storage

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

How to Serve

A close-up photo shows a black slow cooker filled with several layers of ingredients: a base layer of chopped white onions, bright orange carrot slices, and green celery pieces. There are also visible bay leaves and sprinkled herbs and spices on top. A woman's hand is pouring light beige chicken broth from a carton into the slow cooker. The slow cooker is placed 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 just white rice instead of wild rice blend?

Yes, but cooking times may vary as white rice tends to cook faster and can become mushy. Adjust cooking time accordingly and monitor for preferred texture.

Is it possible to make this recipe in an Instant Pot?

You can adapt this recipe for an Instant Pot by using the sauté function for prep and pressure cooking the chicken, rice, and vegetables together. However, the texture and timing will differ from the slow cooker version.