Slow-cooked creamy chicken and wild rice casserole—easy prep and packed with flavor!
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.
Storage
If your crockpot tends to run hot, then your dish might be done sooner, so it’s a good idea to check around 2 and 1/2 hours. On the other hand, if your crockpot runs cooler, it could take up to 4 and 1/2 hours. Finally, you’ll know it’s done when most of the liquid is absorbed, and the chicken shreds easily.
How To Make Wild Rice Casserole
- Prepare Ingredients: Trim the chicken, cut breasts into pieces, and rinse the wild rice. Dice the veggies and add everything to a greased crockpot.
- Add Seasonings: Mix in garlic, poultry seasoning, parsley, paprika, salt, pepper, and bay leaves. Pour in 3 cups of chicken broth and stir.
- 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.
- 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.
Storage
Cool Down: Let the wild ricecasserole cool to room temperature.
Store: Transfer to an airtight container and refrigerate for up to 3 days.
Reheat: Warm in the microwave or oven until heated through. Add a splash of broth if it’s too thick.
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!)
Crockpot Cheesy Chicken and Wild Rice Casserole
Slow-cooked creamy chicken and wild rice casserole—easy prep and packed with flavor!
Ingredients
- 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.
Made this last night for dinner and it was a HUGE hit!! ? Thank you for such an awesome recipe!!! Love all the nutritional benefits it offers with the whole grains of the rice and the veggies! Love that it’s healthy! ?
Delicious!!
I’m so happy this was a huge hit! 🙂 Thanks so much for taking the time to leave a review Molly! 🙂
Is it ok if I used a wild rice that was black? I accidentally bought one that is, and already put it in the crockpot ?
Taste wise it should be just fine, it will likely dye your soup a light shade of purple though.
Just made this in my crockpot today. It was a hit with my husband. Thanks for a great recipe! Looking at your Christmas Treat Mason Jars now. You have such great recipes.
So happy to hear that! 🙂 Thanks for the comment Judy and your kind words 🙂 Have a happy Thanksgiving!
HI Chelsea!
I gave this recipe a try yesterday with a few adjustments and it was a real crowd pleaser! I will say that with my Crockpot it took the full 4.5 hours to cook though, so I should have planned a bit more for that possibility! Instead of raw carrots and celery, I used an 8 oz pack of mushrooms and a mixed veggie mix from the freezer section that I thawed. Next time I will probably sautee the onions and garlic for a more caramalized flavor and add in the sweet potato (my uncle was coming and doesn’t like them!) Thank you so much for sharing this simple recipe- my boyfriend can’t wait until I make it again!
I’m thrilled to hear this was a hit! 🙂 And yes, I wish every crockpot was the exact same, but unfortunately they are all so different! The mushroom veggie mix sounds amazing! 🙂
Would 2% milk work?
Yes that will be fine 🙂
This looks delicious! Love crock pot meals 🙂 Loving the look of your new site!!
Thank you so much Kelly! 🙂
hey girl this looks amazing! Yummy!
Thank you Shawnna! 🙂
* I meant coconut milk
This recipe looks great and just what I’m looking for. Can I substitute almond or concomitant milk for the whole milk? I cannot have dairy right now while breastfeeding my gassy baby.
Thank you Stephanie! 🙂 I wouldn’t recommend coconut milk because I think that would really change the flavor. Almond milk will be okay, but it won’t thicken up much or taste super creamy, but it should be okay! Let me know if you end up giving it a try!
Thank you for your feedback, I’ll let you know!
I substitute dairy free butter and used soy milk. It turned out a little too sweet but the soy thickened up nicely.
easy breezy
Yes! 🙂