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Crockpot Cheesy Chicken and Wild Rice Casserole

A risotto type creamy chicken and wild rice dish all made in the crockpot!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 -6

Ingredients

  • 1 and 1/4 pounds boneless skinless chicken thighs or breasts
  • 1 and 1/4 cups wild rice blend*
  • 4 cups Swanson Unsalted Chicken Broth separated
  • 2 and 1/2 cups mixed vegetables (use what you like OR 1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
  • 1/2 tablespoon minced garlic
  • 1 and 1/4 teaspoon poultry seasoning**
  • 1 and 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • Salt and Pepper
  • 2 bay leaves
  • 6 tablespoons unsalted butter
  • 1/3 cup white flour
  • 1 cup whole milk
  • 1/2 cup freshly grated cheddar cheese
  • Optional: sliced almonds, freshly chopped parsley

Instructions

  1. Generously grease a large crockpot. I use a 6-quart crockpot for this recipe.
  2. Trim the fat from the chicken breasts or thighs. If using chicken breasts, cut each breast into 2-3 even pieces (so they will cook at the same rate as the rice).
  3. In a fine mesh strainer, rinse the wild rice blend to remove excess starch. Add to the crockpot.
  4. Prepare the veggies: dice an onion, thickly coin a carrot, slice celery, and chop the sweet potato into bite-sized pieces. Add to the crockpot.
  5. Add in the minced garlic, poultry seasoning, dried parsley, paprika, salt and pepper to taste (I use about 1 teaspoon of salt and 1/2 teaspoon of pepper), and bay leaves.
  6. Pour 3 cups of chicken broth over everything and stir.
  7. Cover and cook on high for 2 and 1/2 - 4 and 1/2 hours or until the chicken is cooked through, rice is tender, and most of the liquid has been absorbed. I do not recommend cooking this dish on low.
  8. Near the end of cooking time, melt the butter in a small pot over medium heat.
  9. Whisking constantly, slowly add in the flour. Whisk the mixture for 1 minute.
  10. Very slowly whisk in the remaining 1 cup chicken broth. Allow the mixture to thicken. Again, very slowly, whisk in the whole milk. Allow the mixture to thicken.
  11. Shred the chicken in the crockpot and then add in the cream mixture, cheddar cheese, and if desired sliced almonds and fresh chopped parsley. Taste and add any other seasonings to taste such as a pinch more of salt and/or pepper.
  12. Enjoy immediately.

Recipe Notes

*Make sure you purchase a WILD RICE BLEND. Regular wild rice or black rice (forbidden rice) will turn the casserole purple. I do not recommend getting a wild rice blend from a box with seasoning mix in it. **Poultry seasoning can be found near all other spices. It is very important to not omit this because it adds quite a bit of flavor.