Crockpot Creamy Chicken and Wild Rice Casserole Recipe

Introduction

This Crockpot Creamy Chicken and Wild Rice Casserole is a comforting, hearty meal perfect for busy days. Tender chicken and nutty wild rice blend with a rich, creamy sauce, making it an easy dish the whole family will love. Simply toss everything in the slow cooker and let the magic happen.

Ingredients

• 1¼ pounds boneless, skinless chicken thighs or breasts
• 1¼ cups wild rice blend
• 4 cups chicken broth, divided
• 2½ cups mixed vegetables (such as 1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
• ½ tablespoon minced garlic
• 1¼ teaspoons poultry seasoning
• 1½ teaspoons dried parsley
• ½ teaspoon paprika
• Salt and pepper to taste
• 2 bay leaves
• 6 tablespoons unsalted butter
• ⅓ cup flour
• 1 cup whole milk
• ½ cup freshly shredded Cheddar cheese
• Sliced almonds (optional)
• Freshly chopped parsley (optional)

Instructions

1. Step 1: Generously grease a 6-quart crockpot. Trim the fat from the chicken thighs or breasts. If using breasts, cut each into 2–3 even pieces for even cooking.
2. Step 2: Rinse the wild rice blend in a fine mesh strainer to remove excess starch. Add the rice to the crockpot.
3. Step 3: Dice the onion, coin the carrot, slice the celery, and chop the sweet potato into bite-size pieces. Add the vegetables to the crockpot.
4. Step 4: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot. Pour 3 cups of chicken broth over everything and stir to combine.
5. Step 5: Cover and cook on high for 2½ to 4½ hours, checking occasionally. The casserole is done when the chicken is cooked through, the rice is tender, and most liquid is absorbed.
6. Step 6: Near the end of cooking, melt butter in a small pot over medium heat. Whisk in the flour and cook for 1 minute.
7. Step 7: Gradually whisk in the remaining 1 cup chicken broth and allow the sauce to thicken. Slowly whisk in the milk and continue stirring until thickened.
8. Step 8: Shred the chicken directly in the crockpot. Stir in the cream sauce and cheddar cheese until melted and combined.
9. Step 9: Add sliced almonds and freshly chopped parsley if desired. Adjust seasoning with extra salt or pepper to taste. Serve immediately.

Tips & Variations

• Use chicken thighs for juicier meat or breasts for leaner protein.
• Rinse the wild rice blend well to prevent clumping and excess starch.
• Do not cook on low; high heat ensures the rice and chicken cook properly.
• Poultry seasoning is essential for depth of flavor—don’t skip it.
• Substitute mixed vegetables with your favorites or seasonal produce.
• For a nut-free version, omit sliced almonds.

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 gently in the microwave or oven, adding a splash of chicken broth if the casserole thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wild rice instead of a wild rice blend?

Regular wild rice or black rice will change the color and texture of the casserole and may turn it purple. It’s best to use a wild rice blend without added seasonings for the best results.

Can I prepare this dish in advance?

Yes, you can prepare the ingredients ahead of time and store them in the fridge. Assemble and cook in the crockpot when ready. The casserole also reheats well for leftovers within a few days.

Crockpot Creamy Chicken and Wild Rice Casserole Recipe

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★★★★★

4.9 from 705 reviews

This Crockpot Creamy Chicken and Wild Rice Casserole is a hearty, comforting slow-cooked meal featuring tender chicken, a wild rice blend, mixed vegetables, and a rich, creamy cheese sauce. It’s easy to prepare with minimal hands-on time, perfect for busy weeknights or family dinners, delivering a delicious and nutritious dish packed with flavor and texture.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 5 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Protein and Rice

• 1–1/4 pounds boneless, skinless chicken thighs or breasts
• 1–1/4 cups wild rice blend (rinsed)

Vegetables

• 2–1/2 cups mixed vegetables (such as 1 small onion diced, 1 carrot thickly sliced, 2 stalks celery sliced, 1 small sweet potato chopped into bite-sized pieces)
• 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

Liquids and Sauce

• 4 cups chicken broth, divided (3 cups for crockpot, 1 cup for cream sauce)
• 6 tablespoons unsalted butter
• 1/3 cup flour
• 1 cup whole milk

Cheese and Garnish

• 1/2 cup freshly shredded Cheddar cheese
• Sliced almonds (optional)
• Freshly chopped parsley (optional)

Instructions

1. Prepare the Crockpot: Generously grease a large 6-quart crockpot to prevent sticking and make cleanup easier.
2. Prepare Chicken and Rice: Trim fat from chicken thighs or breasts. If using breasts, cut each into 2-3 even pieces to ensure even cooking. Rinse the wild rice blend in a fine mesh strainer to remove excess starch and prevent clumping.
3. Add Vegetables and Seasonings: Dice onion, thickly slice carrot, slice celery, and chop sweet potato into bite-sized pieces. Add mixed vegetables to the crockpot along with minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves.
4. Add Broth and Cook: Pour 3 cups of chicken broth over all ingredients in the crockpot and stir to combine. Cover and cook on high for 2 1/2 to 4 1/2 hours or until chicken is cooked through, rice is tender, and most of the liquid is absorbed. Avoid cooking on low as it may result in undercooked rice and chicken.
5. Make Cream Sauce: Near the end of cooking, melt the butter in a small pot over medium heat. Whisk in the flour constantly and cook for 1 minute to form a roux. Very slowly whisk in the remaining 1 cup chicken broth until mixture thickens. Then very slowly whisk in the whole milk and continue whisking until sauce thickens and smooth.
6. Finish the Dish: Shred the cooked chicken directly in the crockpot using forks. Stir in the creamy sauce and shredded Cheddar cheese until well combined and melted. Add sliced almonds and freshly chopped parsley if desired. Taste and adjust seasoning with additional salt or pepper if needed.
7. Serve: Serve immediately while hot for best texture and flavor.

Notes

• Use a wild rice blend as regular wild rice or black rice will change the color of the casserole to purple. Avoid wild rice blends with seasoning packets.
• Poultry seasoning is important for authentic flavor and should not be omitted.
• If crockpot runs hot, start checking doneness at 2 1/2 hours; if cooler, it can take up to 4 1/2 hours.
• Let leftovers cool before storing in an airtight container in the refrigerator for up to 3 days.
• Reheat in microwave or oven, adding a splash of broth if too thick.

Keywords: Crockpot chicken casserole, wild rice casserole, creamy chicken and rice, slow cooker meals, easy dinner recipes, chicken and wild rice, crockpot comfort food