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Crockpot Cheesy Chicken and Wild Rice Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/crockpot-cheesy-chicken-and-wild-rice-casserole-recipe/