Crockpot Creamy Chicken and Wild Rice Casserole

Crockpot Creamy Chicken and Wild Rice Casserole

Today, we’re pulling out the crockpot for pure comfort food: a creamy chicken and wild rice casserole. It’s like a cozy creamy chicken and wild rice soup in casserole form—the perfect cold-weather meal!

This dish is a great alternative to the classic Thanksgiving turkey, whether you’re planning for Thanksgiving, Friendsgiving, or just want something different.

Ingredients

• Chicken thighs or breasts: Chicken thighs are juicier, while breasts, on are leaner. Trim fat and cut breasts into smaller pieces for even cooking.
• Wild rice blend: Rinse the rice to remove excess starch and prevent clumping.
• Chicken broth: Serves as the cooking liquid, infusing the dish with rich flavor. Use unsalted broth to control the saltiness of the wild rice casserole.
• Mixed vegetables: Add flavor, color, and nutrients. Buying pre-chopped veggies save time. Sweet potato adds a slight sweetness.
• Minced garlic and seasonings: Build the dish’s savory and delicious flavor. Poultry seasoning is key for flavor; don’t skip it.
• Butter, flour, whole milk: Create a creamy sauce that ties the dish together. Whisk slowly to avoid lumps in the sauce.
• Cheddar cheese: Adds a rich, sharp flavor to the creamy base. Use freshly grated cheese for better melting.

How To Make Wild Rice Casserole

1. Prepare Ingredients: Trim the chicken, cut breasts into pieces, and rinse the wild rice. Dice the veggies and add everything to a greased crockpot.
2. Add Seasonings: Mix in garlic, poultry seasoning, parsley, paprika, salt, pepper, and bay leaves. Pour in 3 cups of chicken broth and stir.
3. Cook: Cover and cook on high for 2 1/2 to 4 1/2 hours, checking occasionally until the chicken is done, the rice is tender, and most of the liquid is absorbed.Make Cream Sauce: Meanwhile, near the end of cooking, melt the butter in a pot. Next, whisk in the flour, and then gradually add the remaining 1 cup of chicken broth and milk, whisking continuously until the mixture thickens.
4. Finish and Serve: Shred the chicken in the crockpot, mix in the cream sauce and cheddar cheese, and add optional toppings like almonds and parsley. Adjust seasoning if needed, and serve right away.

More Delicious Crockpot Meals:

• Crockpot Chili (Rave Reviews!)
• Crockpot Mexican Quinoa Tacos
• Crockpot Short Ribs
• Crockpot Creamy Enchilada Soup
• Easy Crockpot Sweet Potato Stew
• Crock Pot Roast (Reader Favorite!)

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4.95 from 18 votes

Crockpot Cheesy Chicken and Wild Rice Casserole

By Chelsea Lords

Slow-cooked creamy chicken and wild rice casserole—easy prep and packed with flavor!

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 4 -6

Ingredients  

1x2x3x

• ▢ 1 and 1/4 pounds boneless skinless chicken thighs or breasts
• ▢ 1 and 1/4 cups wild rice blend*
• ▢ 4 cups Swanson Unsalted Chicken Broth separated
• ▢ 2 and 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 and 1/4 teaspoon poultry seasoning**
• ▢ 1 and 1/2 teaspoon dried parsley
• ▢ 1/2 teaspoon paprika
• ▢ Salt and Pepper
• ▢ 2 bay leaves
• ▢ 6 tablespoons unsalted butter
• ▢ 1/3 cup white flour
• ▢ 1 cup whole milk
• ▢ 1/2 cup freshly grated cheddar cheese
• ▢ Optional: sliced almonds, freshly chopped parsley

Instructions 

• Generously grease a large crockpot. I use a 6-quart crockpot for this recipe.
• 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 crockpot.
• Prepare the veggies: dice an onion, thickly coin a carrot, slice celery, and chop the sweet potato into bite-sized pieces. Add to the crockpot.
• Add in the minced garlic, poultry seasoning, dried parsley, paprika, salt and pepper to taste (I use about 1 teaspoon of salt and 1/2 teaspoon of pepper), and bay leaves.
• Pour 3 cups of chicken broth over everything and stir.
• Cover and cook on high for 2 and 1/2 - 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 crockpot and then add in the cream mixture, cheddar cheese, and if desired sliced almonds and fresh chopped parsley. Taste and add any other seasonings to taste such as a pinch more of salt and/or pepper.
• Enjoy immediately.

Recipe Notes

*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 getting a wild rice blend from a box with seasoning mix in it. **Poultry seasoning can be found near all other spices. It is very important to not omit this because it adds quite a bit of flavor.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 30.3g | Protein: 24.4g | Fat: 16.2g | Cholesterol: 99.8mg | Sodium: 180.9mg | Fiber: 3.1g | Sugar: 2.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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