Description

This Crockpot Creamy Chicken and Wild Rice Casserole is a hearty and comforting one-pot meal perfect for easy weeknight dinners. Tender chicken and a blend of wild rice and colorful vegetables cook slowly with savory poultry seasoning in a creamy cheesy sauce. It’s rich, wholesome, and full of warm flavors with minimal hands-on prep.

Ingredients

Protein and Grains

1-1/4 pounds boneless, skinless chicken thighs or breasts
1-1/4 cups wild rice blend (see note 1)

Liquids & Broth

4 cups chicken broth, divided (I like Swanson’s)
1 cup whole milk

Vegetables & Aromatics

2-1/2 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

Seasonings & Herbs

1-1/4 teaspoons poultry seasoning (see note 2)
1-1/2 teaspoons dried parsley
1/2 teaspoon paprika
Salt and pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper recommended)
2 bay leaves

Dairy & Fats

6 tablespoons unsalted butter
1/3 cup flour
1/2 cup freshly shredded Cheddar cheese

Optional Garnishes

Sliced almonds
Freshly chopped parsley

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Instructions

Prepare the Crockpot: Generously grease a large 6-quart crockpot to prevent sticking and make cleanup easier.
Prep the Chicken: Trim excess fat from the chicken. If using breasts, cut each into 2-3 even pieces to ensure even cooking with the rice.
Rinse the Rice: Rinse the wild rice blend thoroughly in a fine mesh strainer to remove excess starch, then add it to the crockpot.
Prepare Vegetables: Dice the onion, thickly coin the carrot, slice celery, and chop the sweet potato into bite-sized pieces. Add all vegetables to the crockpot.
Add Seasonings and Broth: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot. Pour 3 cups of chicken broth over all ingredients and stir to combine.
Cook: Cover and cook on high for 2 1/2 to 4 1/2 hours, or until the chicken is fully cooked, the rice is tender, and most liquid is absorbed. Avoid cooking on low for this recipe.
Make the Cream Sauce: Near the end of cooking, melt butter in a small pot over medium heat. Whisk in the flour slowly and cook for 1 minute, whisking constantly. Very slowly whisk in the remaining 1 cup chicken broth, allowing the mixture to thicken. Then slowly whisk in the milk, continuing to cook until thickened.
Combine and Finish: Shred the chicken directly in the crockpot. Stir in the creamy sauce mixture, cheddar cheese, and if desired, add sliced almonds and freshly chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Enjoy immediately for best flavor and texture.
Feedback: Leave a review to share your experience with this recipe.

Notes

Note 1: Use a wild rice blend for the best texture and color. Avoid pure wild rice or black rice, which can discolor the casserole.
Note 2: Poultry seasoning is key to the flavor profile of this dish and shouldn’t be omitted.
Storage: Cool the casserole to room temperature before transferring to an airtight container. Refrigerate up to 3 days. Reheat in the oven or microwave, adding a splash of broth if it becomes too thick.