Crockpot Creamy Chicken and Wild Rice Casserole Recipe
If you’re looking for a cozy, comforting meal that practically makes itself while filling your home with the most inviting aromas, then you’re going to adore this Crockpot Creamy Chicken and Wild Rice Casserole. This dish is a perfect harmony of tender chicken, nutty wild rice, and luscious, creamy sauce that melds together in the slow cooker to deliver every bit of comfort and flavor you could hope for. Whether it’s a busy weeknight or a lazy weekend, this casserole is a go-to recipe that feels like a warm hug in a bowl.

Ingredients You’ll Need
This recipe keeps things wonderfully simple with essential ingredients that each bring their own magic to the casserole. From the wholesome wild rice blend to the fresh vegetables and the rich cheddar cheese, every element adds depth, texture, and vibrant color to the dish.
- 1-1/4 pounds boneless, skinless chicken thighs or breasts: Choose thighs for juicier meat or breasts for a leaner option, cut to even pieces for consistent cooking.
- 1-1/4 cups wild rice blend: Adds a nutty, chewy texture that’s key to this casserole’s uniqueness; rinse before using to reduce excess starch.
- 4 cups chicken broth, divided: Provides savory moisture and infuses the rice and chicken with deep flavor.
- 2-1/2 cups mixed vegetables: Feel free to customize with onions, carrots, celery, and sweet potatoes for a colorful, nutrient-packed base.
- 1/2 tablespoon minced garlic: Brings aromatic warmth and subtle pungency.
- 1-1/4 teaspoons poultry seasoning: Essential for layering that classic comforting flavor.
- 1-1/2 teaspoons dried parsley: Offers a gentle herbaceous note throughout the dish.
- 1/2 teaspoon paprika: Adds a hint of earthiness and vibrant color.
- Salt and pepper: To enhance all the natural flavors.
- 2 bay leaves: Infuse a subtle, savory depth during cooking.
- 6 tablespoons unsalted butter: For creating the luscious creamy sauce that pulls it all together.
- 1/3 cup flour: Helps thicken the sauce beautifully when whisked with butter and broth.
- 1 cup whole milk: Adds richness and creaminess to the casserole.
- 1/2 cup freshly shredded Cheddar cheese: Melts into the sauce, giving a sharp and creamy finish.
- Sliced almonds (optional): A delightful crunchy garnish for texture contrast.
- Freshly chopped parsley (optional): Brightens the dish with fresh herbal notes and color.
How to Make Crockpot Creamy Chicken and Wild Rice Casserole
Step 1: Prepare the Crockpot and Ingredients
Start by generously greasing your crockpot to keep everything from sticking and ensure easy cleanup. Trim any excess fat from your chicken and cut breasts into even pieces if that’s your choice—this helps everything cook evenly. Don’t forget to rinse the wild rice blend thoroughly to get rid of any unwanted starch for the perfect texture.
Step 2: Combine Vegetables and Seasonings
Dice your onion, coin the carrot thickly, slice celery, and chop sweet potato into bite-size pieces. Toss these into the crockpot along with the garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves. This combination creates a savory, aromatic base that complements the chicken wonderfully.
Step 3: Add Broth and Start Cooking
Pour in 3 cups of chicken broth over the ingredients and give everything a careful stir to spread out the flavors. Cover and set your crockpot to cook on high for between 2 and a half to 4 and a half hours. It’s important not to cook on low because the timing and texture of the wild rice and chicken depend on the higher heat.
Step 4: Make the Cream Sauce
As the main ingredients cook away, melt the butter in a small saucepan over medium heat. Whisk in the flour slowly and keep whisking for about a minute until it forms a smooth paste. Gradually add the remaining cup of chicken broth, whisking constantly to avoid lumps. Once thickened, slowly whisk in the whole milk and allow it to thicken once more.
Step 5: Finish the Casserole
When the chicken is tender and rice is cooked through, shred the chicken directly in the crockpot. Pour in your creamy sauce mixture, stir in the shredded Cheddar cheese, and if you like, sprinkle in sliced almonds and a handful of fresh parsley. Give it a final taste to adjust seasoning with more salt or pepper if needed before serving.
How to Serve Crockpot Creamy Chicken and Wild Rice Casserole

Garnishes
To really elevate your Crockpot Creamy Chicken and Wild Rice Casserole, add a sprinkle of freshly chopped parsley for a pop of green and freshness. Optional sliced almonds add a lovely crunch and a bit of nutty contrast to the creamy sauce, making each bite texturally delightful.
Side Dishes
This casserole is rich and filling on its own but pairs beautifully with a crisp side salad dressed with tangy vinaigrette or some steamed green beans for a fresh, vibrant bite. For a bread-lover’s treat, garlic bread or warm dinner rolls soak up the creamy sauce like a dream.
Creative Ways to Present
Serve this casserole in individual ramekins for a charming, personalized touch at dinner parties or family meals. Alternatively, ladle it into a warm bread bowl for a rustic, fun presentation sure to wow guests and kids alike.
Make Ahead and Storage
Storing Leftovers
Allow your Crockpot Creamy Chicken and Wild Rice Casserole to cool to room temperature before transferring it to an airtight container. Refrigerate leftovers for up to 3 days. When ready to enjoy again, gently reheat in the oven or microwave, adding a splash of broth if it needs loosening.
Freezing
This casserole freezes well if you want to make it ahead for busy days. Freeze in portion-sized airtight containers for up to 2 months. Thaw overnight in the fridge before reheating thoroughly to preserve texture and flavor.
Reheating
Reheat gently either in the microwave or on the stovetop over low heat to retain the creamy texture. Stir occasionally and add a touch of chicken broth or milk if the casserole thickens too much during storage.
FAQs
Can I use chicken breasts instead of thighs for the casserole?
Absolutely! Chicken breasts work well if you cut them into smaller pieces to ensure they cook evenly with the wild rice. Thighs just tend to stay juicier and more tender.
What if I don’t have a wild rice blend?
Using a wild rice blend is important for texture and color. If you only have regular wild rice, note it may change the color of your casserole. Avoid pre-seasoned rice blends to keep control of flavors.
Can I make this casserole on low instead of high?
It’s best to cook on high to ensure the rice cooks through properly and the chicken stays tender. Cooking on low risks undercooked rice or dry chicken.
Is it okay to add other vegetables?
Definitely! Feel free to swap or add to the vegetable mix based on what you have or prefer—just keep the quantity similar for balanced cooking.
How do I make the casserole extra creamy?
Be sure to whisk the cream sauce slowly and thoroughly as you add broth and milk to avoid lumps. Using whole milk adds richness, and the melted cheddar cheese really brings that luscious creamy finish.
Final Thoughts
This Crockpot Creamy Chicken and Wild Rice Casserole is truly a recipe to treasure—comforting, flavorful, and foolproof. It’s perfect for busy nights, family gatherings, or when you just need some soul-satisfying food with minimal fuss. Give it a try, and I promise it will quickly become a favorite in your rotation, offering plenty of warmth and yum in every spoonful.
PrintCrockpot Creamy Chicken and Wild Rice Casserole Recipe
This Crockpot Creamy Chicken and Wild Rice Casserole is a comforting, hearty one-pot meal perfect for busy days. Featuring tender chicken, nutty wild rice blend, mixed vegetables, and a creamy cheese sauce, this easy slow-cooker recipe delivers rich flavor with minimal effort. It’s ideal for meal prep or family dinners during cooler months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Casserole, Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Ingredients
Protein and Rice
- 1–1/4 pounds boneless, skinless chicken thighs or breasts
- 1–1/4 cups wild rice blend
Vegetables and Seasonings
- 1 small onion, diced
- 1 carrot, thickly sliced
- 2 stalks celery, sliced
- 1 small sweet potato, chopped into bite-size pieces
- 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 (about 1 teaspoon salt, 1/2 teaspoon pepper)
- 2 bay leaves
Liquids and Dairy
- 4 cups chicken broth, divided (3 cups plus 1 cup)
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup freshly shredded Cheddar cheese
Optional Garnishes
- Sliced almonds
- Freshly chopped parsley
Instructions
- Prepare the Crockpot and Chicken: Generously grease a large 6-quart crockpot. Trim any fat from the chicken thighs or breasts. If using chicken breasts, cut each breast into 2–3 even pieces for consistent cooking with the rice.
- Rinse and Add Rice: Rinse the wild rice blend in a fine mesh strainer to remove excess starch. Add the rinsed rice into the crockpot.
- Prepare and Add Vegetables: Dice the onion, coin the carrot into thick slices, slice the celery, and chop the sweet potato into bite-sized pieces. Add all the vegetables to the crockpot.
- Add Seasonings and Broth: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves. Pour 3 cups of chicken broth over all the ingredients and stir gently to combine.
- Cook the Casserole: Cover and cook on HIGH for 2 and 1/2 to 4 and 1/2 hours, or until the chicken is fully cooked, rice is tender, and most of the liquid is absorbed. Avoid cooking on low to prevent undercooked rice.
- Make the Cream Sauce: Near the end of cooking, melt the butter in a small pot over medium heat. Whisk in the flour constantly for 1 minute to form a roux. Slowly whisk in the remaining 1 cup of chicken broth, allowing the mixture to thicken. Then very slowly whisk in whole milk, letting the mixture thicken to a creamy consistency.
- Combine and Finish: Shred the cooked chicken inside the crockpot. Add the creamy sauce mixture and shredded Cheddar cheese. Stir well. If desired, sprinkle sliced almonds and freshly chopped parsley on top. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Enjoy the casserole immediately for best flavor and texture.
Notes
- Note 1: Use a wild rice blend rather than pure wild rice or black forbidden rice to avoid an undesirable purple color in the casserole. Avoid wild rice blends that include seasoning mixes.
- Note 2: Poultry seasoning is essential to infuse rich flavor; do not omit it. It can be found near other spices at the store.
- Storage: Allow the casserole to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of broth if the casserole becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 2.4 g
- Sodium: 181 mg
- Fat: 16.2 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 7.7 g
- Trans Fat: 0.2 g
- Carbohydrates: 30.3 g
- Fiber: 3.1 g
- Protein: 24.4 g
- Cholesterol: 100 mg
Keywords: crockpot chicken casserole, creamy chicken casserole, wild rice casserole, slow cooker chicken recipe, easy comfort food