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Easy Crockpot Chicken and Wild Rice Casserole

Easy Crockpot Chicken and Wild Rice Casserole - featured image
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This Easy Crockpot Chicken and Wild Rice Casserole is a comforting, hands-off dinner made with real ingredients. Tender chicken, nutty wild rice, and a creamy, savory sauce come together in the slow cooker for a meal that feels like a warm hug.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup uncooked wild rice blend
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch mixed with 3 tablespoons cold water for gluten-free)
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Fresh parsley for garnish (optional)

Instructions

  1. Dice the onion, carrots, and celery into small, even pieces (about 1/4 inch). Mince the garlic.
  2. In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour about 1/4 cup of the chicken broth into the skillet and scrape up any browned bits from the bottom. Pour this mixture into the slow cooker.
  4. In a small bowl, whisk the flour into the heavy cream until smooth. Set aside.
  5. Place the chicken in the bottom of the slow cooker. Sprinkle the wild rice blend evenly over the top. Add the sautéed vegetables. Pour the remaining chicken broth over everything. Season with dried thyme, dried rosemary, salt, and pepper. Do not stir.
  6. Cover and cook on LOW for 4-5 hours, or on HIGH for 2.5-3 hours, until the rice is tender and the chicken shreds easily with a fork.
  7. Remove the chicken to a cutting board and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker.
  8. Pour the flour-cream mixture into the slow cooker and stir gently to combine. Cover and cook on HIGH for another 20-30 minutes until the sauce has thickened.
  9. Taste and adjust seasoning with additional salt and pepper if needed. If too thick, stir in a splash of warm broth or milk. If too thin, cook uncovered for 10 more minutes.
  10. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

Notes

Do not skip sautéing the vegetables—it builds flavor. Use a wild rice blend (not pure wild rice) for best texture. Add the cream at the end to prevent curdling. Let the casserole rest for 5-10 minutes after cooking to thicken. For a dairy-free version, use olive oil and full-fat canned coconut milk. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes.

Nutrition

Keywords: crockpot chicken, wild rice casserole, slow cooker chicken, creamy chicken casserole, easy dinner, comfort food, gluten-free adaptable

Find it online: https://twinkletaste.com/easy-crockpot-chicken-and-wild-rice-casserole/