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Cozy Slow Cooker Chicken and Wild Rice Casserole

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A creamy, hearty slow cooker casserole with tender chicken, nutty wild rice, and earthy mushrooms. This one-pot comfort meal is perfect for busy weeknights or lazy Sundays, requiring just 15 minutes of prep before the slow cooker does the rest.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (180g) wild rice blend (mix of wild rice and long-grain brown rice)
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 8 oz (225g) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 3 cups (720ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons butter
  • Fresh parsley for garnish

Instructions

  1. Prep the Vegetables: Dice the onion and carrots, slice the mushrooms, and mince the garlic. Set aside.
  2. Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and carrots, and cook for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften.
  3. Brown the Mushrooms: Add the sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring only occasionally, until they release their liquid and start to brown. Add the minced garlic in the last minute, stirring until fragrant.
  4. Sear the Chicken: Season the chicken thighs on both sides with salt and pepper. Push the vegetables to the side of the skillet or remove them to a plate. Add a little more butter if needed, then sear the chicken thighs for 2-3 minutes per side, until golden brown.
  5. Deglaze the Pan: Pour about 1/2 cup of the chicken broth into the hot skillet, scraping up all the browned bits from the bottom. Let it simmer for a minute, then pour this liquid and the vegetables into the slow cooker.
  6. Assemble in the Slow Cooker: Add the wild rice blend, dried thyme, dried rosemary, bay leaf, and the remaining chicken broth to the slow cooker. Stir everything together. Nestle the seared chicken thighs into the liquid, making sure they’re mostly submerged.
  7. Cook Low and Slow: Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours. The rice should be tender and the chicken should be fall-apart tender.
  8. Add the Cream: About 20 minutes before serving, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Let it cook uncovered for the last 15-20 minutes to thicken slightly.
  9. Finish and Serve: Remove the bay leaf. Taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.

Notes

Don’t skip the searing step—it adds deep flavor. If the rice is still crunchy after the suggested cooking time, add another 1/2 cup of broth and cook for 30-60 minutes more. For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker chicken casserole, wild rice casserole, creamy chicken casserole, one-pot meal, comfort food, fall recipe, winter recipe

Find it online: https://leilameals.com/cozy-slow-cooker-chicken-and-wild-rice-casserole/