Crockpot Cheesy Chicken and Wild Rice Casserole

4.95 from 17 votes

Crockpot Cheesy Chicken and Wild Rice Casserole

This slow-cooked Creamy Chicken and Wild Rice Casserole features tender chicken, hearty wild rice, and a rich, savory sauce. It’s packed with flavor and ridiculously easy to throw together. Just toss everything in the slow cooker and let it do the work!

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: American

Keyword: crockpot cheesy chicken and wild rice casserole, crockpot creamy chicken and wild rice casserole

Servings: servings

Author: Chelsea Lords

Equipment

6-quart Crock-Pot

Ingredients

1-1/4 pounds boneless, skinless chicken thighs or breasts
1-1/4 cups wild rice blend see note 1
4 cups chicken broth divided, I like Swanson’s
2-1/2 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
1-1/4 teaspoons poultry seasoning see note 2
1-1/2 teaspoons dried parsley
1/2 teaspoon paprika
Salt and pepper
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

US - Metric

Instructions

Generously grease a large crockpot (I use a 6-quart one).
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).
In a fine mesh strainer, rinse the wild rice blend to remove excess starch. Add to the Crock-Pot.
Prepare the veggies: dice an onion, thickly coin a carrot, slice celery, and chop the sweet potato into bite-size pieces. Add to the Crock-Pot.
Add in the minced garlic, poultry seasoning, dried parsley, paprika, salt and pepper to preference (I use about 1 teaspoon salt and 1/2 teaspoon pepper), and bay leaves.
Pour 3 cups of chicken broth over everything and stir.
Cover and cook on high for 2 and 1/2 to 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.
Near the end of cooking time, melt the butter in a small pot over medium heat.
Whisking constantly, slowly add in the flour. Whisk the mixture for 1 minute.
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.
Shred the chicken in the Crock-Pot and add in the cream mixture, Cheddar cheese, and if desired, sliced almonds and chopped fresh parsley. Taste and add any other seasonings to taste such as a pinch more of salt/pepper.
Enjoy immediately.

Notes

Note 1: 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 a wild rice blend from a box with seasoning mix in it.

Note 2: Poultry seasoning can be found near other spices. It is very important to not omit this because it adds quite a bit of flavor.

Storage: Let the wild rice casserole cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days. Warm in the oven or microwave until heated through. Add a splash of broth if it’s too thick.

Nutrition