Crockpot Creamy Chicken and Wild Rice Casserole Recipe
This Crockpot Creamy Chicken and Wild Rice Casserole is a comforting, hearty dish made with tender chicken thighs or breasts, a wild rice blend, and a medley of mixed vegetables. Slow-cooked in a crockpot, the casserole features a creamy cheese sauce enriched with fresh cheddar, butter, and milk, making it a perfect meal for cozy family dinners. The combination of savory poultry seasoning and aromatic herbs creates a flavorful and satisfying casserole that is easy to prepare and perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Rice
- 1–1/4 pounds boneless, skinless chicken thighs or breasts
- 1–1/4 cups wild rice blend
- 3 cups chicken broth (divided)
- 2–1/2 cups mixed vegetables (1 small onion diced, 1 carrot thickly sliced, 2 stalks celery sliced, 1 small sweet potato cut 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 and 1/2 teaspoon pepper)
- 2 bay leaves
Cream Sauce
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 1 cup chicken broth (remaining)
- 1/2 cup freshly shredded Cheddar cheese
- Sliced almonds (optional)
- Freshly chopped parsley (optional)
Instructions
- Prepare Crockpot: Generously grease a large 6-quart crockpot to prevent sticking and make cleanup easier.
- Prepare Chicken: Trim any fat from the chicken thighs or breasts. If using chicken breasts, cut each breast into 2–3 even pieces to ensure even cooking.
- Rinse Rice: Rinse the wild rice blend thoroughly in a fine mesh strainer to remove excess starch, then add it to the crockpot.
- Add Vegetables: Dice the onion, thickly slice the carrot, slice the celery stalks, and chop the sweet potato into bite-size pieces. Add all the vegetables to the crockpot.
- Season: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot. Stir to mix the spices evenly.
- Add Broth and Cook: Pour 3 cups of chicken broth over the ingredients in the crockpot and stir gently. Cover and cook on high for 2 1/2 to 4 1/2 hours, until the chicken is cooked through, rice is tender, and most of the liquid is absorbed. Avoid cooking on low to ensure proper texture.
- Make Cream Sauce: Near the end of cooking, melt butter in a small pot over medium heat. Constantly whisk in the flour and cook for 1 minute. Gradually whisk in the remaining 1 cup chicken broth slowly to prevent lumps, allowing the mixture to thicken. Then slowly whisk in whole milk until thickened to a creamy consistency.
- Combine and Finalize: Shred the cooked chicken directly in the crockpot. Add the prepared cream sauce, shredded cheddar cheese, and if desired, sliced almonds and freshly chopped parsley. Stir well and taste to adjust seasoning with more salt or pepper as needed.
- Serve: Enjoy the casserole immediately while warm and creamy.
- Feedback: Leave a review to share your experience with this recipe.
Notes
- Note 1: Use a wild rice blend specifically, as regular wild rice or black rice will discolor the casserole purple. Avoid wild rice blends that contain seasoning mixes.
- Note 2: Poultry seasoning is essential as it provides robust flavor; do not omit it.
- Storage: Allow the casserole to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven or microwave, adding a splash of broth if the casserole thickens too much.
Keywords: crockpot chicken casserole, wild rice casserole, creamy chicken casserole, slow cooker chicken dinner, cheesy chicken wild rice
