Crockpot Creamy Chicken and Wild Rice Casserole Recipe
This Crockpot Creamy Chicken and Wild Rice Casserole is a comforting, hearty dish combining tender chicken thighs, wild rice blend, and mixed vegetables slow-cooked to perfection. Enhanced with a creamy homemade sauce made from butter, flour, chicken broth, and whole milk, then finished with cheddar cheese, this casserole is a delicious one-pot meal perfect for cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours (average)
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Protein
- 1–1/4 pounds boneless, skinless chicken thighs (or breasts)
Grains
- 1–1/4 cups wild rice blend (rinsed)
Liquids
- 4 cups chicken broth (divided; 3 cups plus 1 cup)
- 1 cup whole milk
Vegetables
- 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
Seasonings
- 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
Dairy & Fat
- 6 tablespoons unsalted butter
- 1/3 cup flour
- 1/2 cup freshly shredded Cheddar cheese
Optional Toppings
- Sliced almonds
- Freshly chopped parsley
Instructions
- Prep Crock-Pot: Generously grease a large 6-quart crockpot to prevent sticking and ensure easy cleanup.
- Prep Chicken: Trim excess fat from chicken thighs or breasts. If using breasts, cut each into 2–3 even pieces for uniform cooking.
- Rinse Rice: Rinse the wild rice blend thoroughly in a fine mesh strainer to remove excess starch, then add the rice to the crockpot.
- Prep Veggies: Dice the onion, thickly slice the carrot, slice celery stalks, and chop the sweet potato into bite-sized pieces. Add all vegetables to the crockpot.
- Add Seasonings: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot. Adjust salt and pepper to your taste.
- Add Chicken Broth: Pour 3 cups of chicken broth over the ingredients in the crockpot and stir gently to combine.
- Cook: Cover and cook on HIGH for 2.5 to 4.5 hours, or until chicken is fully cooked, the wild rice is tender, and most of the liquid has been absorbed. Avoid cooking on low for this recipe.
- Melt Butter: Near the end of cooking, melt 6 tablespoons of unsalted butter in a small saucepan over medium heat.
- Make Roux: Slowly whisk in 1/3 cup flour into the melted butter, whisking constantly for about 1 minute to form a smooth paste.
- Add More Broth: Gradually whisk in the remaining 1 cup of chicken broth very slowly to prevent lumps, allowing the mixture to thicken gently.
- Incorporate Milk: Slowly whisk in 1 cup whole milk and continue to cook until the sauce thickens to a creamy consistency.
- Shred Chicken and Combine: Shred the cooked chicken directly in the crockpot. Add the creamy sauce mixture and 1/2 cup shredded Cheddar cheese. Stir well to combine.
- Add Optional Toppings and Seasonings: Stir in sliced almonds and freshly chopped parsley if desired. Adjust seasoning with additional salt and pepper to taste.
- Serve: Enjoy the casserole immediately while hot for best flavor and texture.
Notes
- Rinsing the wild rice blend removes excess starch and prevents clumping.
- You can use either chicken thighs or breasts depending on preference; thighs offer more flavor and moisture.
- The mixed vegetables are flexible; feel free to substitute your favorite or seasonal vegetables.
- Do not cook on low as it affects rice texture and cooking consistency.
- Optional toppings add extra texture and freshness but can be omitted.
Keywords: crockpot chicken casserole, creamy chicken wild rice, slow cooker chicken recipe, one pot meals, comfort food, cheesy chicken casserole
