Crockpot Cheesy Chicken and Wild Rice Casserole Recipe

Introduction

This Crockpot Cheesy Chicken and Wild Rice Casserole is a comforting and hearty meal perfect for busy weeknights. Tender chicken, nutty wild rice, and melty cheddar come together in a creamy sauce, making it a satisfying one-pot dinner. Plus, it’s easy to prepare and lets the slow cooker do all the work.

Ingredients

• 1-1/4 pounds boneless, skinless chicken thighs (or breasts)
• 1-1/4 cups wild rice blend
• 4 cups chicken broth (divided)
• 2-1/2 cups mixed vegetables (such as 1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
• 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
• 2 bay leaves
• 6 tablespoons unsalted butter
• 1/3 cup flour
• 1 cup whole milk
• 1/2 cup freshly shredded Cheddar cheese
• Sliced almonds (optional)
• Freshly chopped parsley (optional)

Instructions

1. Step 1: Generously grease a large crockpot (6-quart size recommended).
2. Step 2: Trim fat from the chicken. If using breasts, cut each into 2–3 even pieces for even cooking.
3. Step 3: Rinse the wild rice blend in a fine mesh strainer to remove excess starch, then add it to the crockpot.
4. Step 4: Prepare the vegetables: dice the onion, slice the carrot thickly, slice the celery, and chop the sweet potato into bite-sized pieces. Add them to the crockpot.
5. Step 5: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper (about 1 teaspoon salt and 1/2 teaspoon pepper), and bay leaves.
6. Step 6: Pour 3 cups of chicken broth over the ingredients and stir gently to combine.
7. Step 7: Cover and cook on high for 2 1/2 to 4 1/2 hours, until chicken is cooked through, rice is tender, and most liquid is absorbed. Avoid cooking on low.
8. Step 8: Near the end of the cooking time, melt butter in a small pot over medium heat.
9. Step 9: Whisk in the flour slowly and cook for 1 minute, stirring constantly.
10. Step 10: Very slowly whisk in the remaining 1 cup chicken broth and allow the mixture to thicken.
11. Step 11: Whisk in the whole milk slowly and let the sauce thicken further.
12. Step 12: Shred the chicken directly in the crockpot, then stir in the cream sauce mixture and shredded Cheddar cheese.
13. Step 13: Add sliced almonds and chopped fresh parsley if desired. Taste and adjust seasoning with more salt or pepper as needed.
14. Step 14: Serve immediately and enjoy your creamy, cheesy casserole.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat, but breasts work well too.
• Feel free to swap in your favorite mixed vegetables or use frozen veggies for convenience.
• For a dairy-free version, try substituting milk with a plant-based alternative and omit the cheese.
• Add a pinch of cayenne or smoked paprika for a little heat and depth.
• To make it gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the casserole has thickened too much. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice blend?

Yes, you can substitute white rice, but cooking times and liquid amounts may vary. Adjust accordingly and keep an eye on the dish while cooking.

Is it necessary to shred the chicken in the crockpot?

Shredding the chicken helps it blend into the casserole for a uniform texture, but you can also leave it in chunks if preferred.

Crockpot Cheesy Chicken and Wild Rice Casserole Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

This comforting Crockpot Cheesy Chicken and Wild Rice Casserole is an easy, hearty one-pot meal perfect for busy days. Tender chicken thighs, wild rice blend, and mixed vegetables are slow-cooked together and finished with a creamy, cheesy sauce for a rich and flavorful casserole that warms from the inside out.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Rice

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

Vegetables

• 2–1/2 cups mixed vegetables (1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)

Seasonings & Broth

• 4 cups chicken broth (divided)
• 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 recommended)
• 2 bay leaves

Cream Sauce & Finishing Ingredients

• 6 tablespoons unsalted butter
• 1/3 cup flour
• 1 cup whole milk
• 1/2 cup freshly shredded Cheddar cheese
• Sliced almonds (optional)
• Freshly chopped parsley (optional)

Instructions

1. Prep Crock-Pot: Generously grease a large 6-quart crockpot to prevent sticking and prepare for cooking.
2. Prep Chicken: Trim excess fat from the chicken thighs or breasts. If using breasts, cut each into 2–3 even pieces to ensure even cooking.
3. Rinse Rice: Rinse the wild rice blend using a fine mesh strainer under cold water to remove excess starch. Add the rinsed rice to the crockpot.
4. Prep Veggies: Dice the onion, thickly slice the carrot, slice the celery stalks, and chop the sweet potato into bite-sized pieces. Add all the vegetables to the crockpot.
5. Add Seasonings: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot. Adjust salt and pepper to your taste preference.
6. Add Chicken Broth: Pour 3 cups of chicken broth over all the ingredients in the crockpot and gently stir to combine.
7. Cook: Cover and cook on high for 2 1/2 to 4 1/2 hours until the chicken is cooked through, the rice is tender, and most of the liquid has been absorbed. Cooking on low is not recommended for this recipe.
8. Melt Butter: Near the end of the cooking time, melt 6 tablespoons of unsalted butter in a small pot over medium heat on the stovetop.
9. Make Roux: Slowly whisk in 1/3 cup flour into the melted butter, whisking constantly for about 1 minute to cook the flour.
10. Add Remaining Broth: Gradually whisk in the remaining 1 cup of chicken broth slowly, allowing the mixture to thicken before adding more.
11. Add Milk: Slowly whisk in 1 cup whole milk, allowing the sauce to further thicken into a creamy consistency.
12. Shred Chicken and Combine: Shred the cooked chicken directly in the crockpot using two forks. Then add the cream sauce mixture and 1/2 cup freshly shredded Cheddar cheese. Stir until well combined.
13. Finish and Serve: If desired, garnish with sliced almonds and freshly chopped parsley. Taste and adjust seasonings with extra salt and pepper if needed. Serve immediately to enjoy a warm, cheesy casserole.

Notes

• Use a wild rice blend that cooks in a similar time frame to chicken thighs for even cooking.
• Poultry seasoning is a blend usually containing sage, thyme, rosemary, and marjoram—adjust to taste.
• Do not cook this casserole on low in the crockpot, as the rice and chicken may not cook through properly.
• Adding sliced almonds on top provides a nice crunch but is optional.
• Shredding the chicken in the crockpot helps distribute it evenly throughout the casserole.

Keywords: crockpot chicken casserole, cheesy chicken casserole, wild rice casserole, slow cooker recipes, comfort food, easy dinner