Print

Crockpot Creamy Chicken and Wild Rice Casserole Recipe

Crockpot Creamy Chicken and Wild Rice Casserole Recipe
Print Recipe

★★★★★

5.2 from 19 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Keywords: crockpot chicken casserole, creamy chicken casserole, wild rice casserole, slow cooker chicken recipe, easy comfort food

Find it online: https://messykitchenmagic.com/crockpot-creamy-chicken-and-wild-rice-casserole-recipe/