Crockpot Cheesy Chicken and Wild Rice Casserole

I just love coming home to a house that already smells like warm, savory comfort after a long day. As crisp autumn air settles in and grey, rainy afternoon skies roll through Utah, the seasonal transition brings full schedules - school pick up, sports practices, and evening extracurriculars in full swing. on busy days like these, slow cooker meals are an absolute lifesaver!

This Crockpot Creamy Chicken and Wild Rice Casserole delivers all the cozy, soul-warming flavors of a traditional baked casserole with a fraction of the hands-on effort. Tender chicken, nutty wild rice, and vegetables simmer low and slow in a rich, seasoned cream sauce until perfectly cooked and velvety.

Pair it with a crisp green salad or warm, crusty bread to scoop up the sauce, and enjoy a warm, effortless meal while watching the rain outside!

Recipe

INGREDIENTS

1 1/4 lbs boneless, skinless chicken thighs or breasts

1 1/4 cups wild rice blend

4 cups chicken broth, divided

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

1/2 tbsp minced garlic

1 1/4 tsp poultry seasoning

1 1/2 tsp dried parsley

1/2 tsp paprika

Salt and pepper

2 bay leaves

6 tbsp 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. Generously grease a large crockpot.

2. Trim the fat from the chicken. If using chicken breasts, cut each breast into 2-3 even pieces (so they will cook at the same rate as the rice).

3. In a fine mesh strainer, rinse the wild rice blend to remove excess starch. Add to the Crock-Pot.

4. Prepare the veggies: dice an onion, thickly coin a carrot, slice celery, and chop the sweet potato into bite-sized pieces. Add to the Crock-Pot.

5. Add in the minced garlic, poultry seasoning, dried parsley, paprika, salt and pepper to preference (I use about 1 tsp salt and 1/2 tsp pepper) and bay leaves.

6. Pour 3 cups of chicken broth over everything and stir.

7. Cover and cook on high for 2 1/2 to 4 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.

Image source: chelseasmessyapron.com/crockpot-creamy-chicken-wild-rice-casserole

8. Near the end of cooking time, melt the butter in a small pot over medium heat.

9. Whisking constantly, slowly add in the flour. Whisk the mixture for 1 minute.

10. 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.

11. Shred the chicken in the Crock-Pot and add in the cream mixture, cheddar cheese, and if desired, sliced almonds and chopped fresh parsley. Taste and add any other seasonings to taste such as a pinch more of salt/pepper.

12. Enjoy!

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