Crock Pot Chicken Wild Rice Casserole
Cozy, comforting, and packed with flavor, this Crock Pot Chicken Wild Rice Casserole is the ultimate one-pot meal for busy weeknights. Combining tender chicken, hearty wild rice, and a medley of sautéed carrots, celery, onion, and garlic, this dish is slow-cooked to perfection in a rich blend of chicken broth and cream of mushroom soup. The warm seasoning of thyme and parsley elevates the flavor, while a touch of optional melted cheddar cheese creates an irresistibly creamy topping. With just 15 minutes of prep time and the magic of your crock pot, this recipe delivers a wholesome, satisfying dinner for the whole family with minimal effort. Perfect for make-ahead meals, gatherings, or chilly evenings, this casserole is both a time-saver and a crowd-pleaser!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Uncooked wild rice
- 2.5 cups Chicken broth
- 1 can (10.5 ounces) Cream of mushroom soup
- 2 medium Carrots, diced
- 2 pieces Celery stalks, diced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional, for topping)
Instructions
Dice the carrots, celery, onion, and mince the garlic. Set aside.
Heat the olive oil in a skillet over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables soften slightly.
In a crock pot, add the uncooked wild rice, the sautéed vegetables, chicken broth, and cream of mushroom soup. Stir to combine.
Season the mixture with dried thyme, dried parsley, salt, and black pepper.
Place the chicken breasts on top of the mixture in the crock pot.
Cover the crock pot and cook on low for 5 hours (or high for 3 hours), until the chicken is tender and the rice is fully cooked.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine evenly.
Optional: In the last 10 minutes of cooking, sprinkle shredded cheddar cheese on top and allow it to melt before serving.
Serve the casserole warm and enjoy!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 211 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
