Crockpot Cheesy Chicken with Wild Rice and Vegetables Recipe

Introduction

This Crockpot Cheesy Chicken is a comforting and hearty one-pot meal perfect for busy days. Tender chicken, wild rice, and mixed vegetables slow-cooked to perfection and finished with a creamy cheesy sauce make this dish a family favorite. It’s easy to prepare and full of warm, satisfying flavors.

Ingredients

• 1-1/4 pounds boneless, skinless chicken thighs (or breasts)
• 1-1/4 cups wild rice blend
• 4 cups chicken broth (divided)
• 2-1/2 cups mixed vegetables (such as 1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
• 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
• 2 bay leaves
• 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. Step 1: Generously grease a large 6-quart crockpot to prevent sticking.
2. Step 2: Trim any fat from the chicken thighs or breasts. If using breasts, cut each into 2–3 even pieces for even cooking.
3. Step 3: Rinse the wild rice blend in a fine mesh strainer to remove excess starch and add it to the crockpot.
4. Step 4: Prepare the vegetables by dicing the onion, thickly slicing the carrot, chopping the celery, and cutting the sweet potato into bite-size pieces. Add them to the crockpot.
5. Step 5: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot.
6. Step 6: Pour 3 cups of chicken broth over the ingredients and stir to combine.
7. Step 7: 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 liquid is absorbed. Do not cook on low.
8. Step 8: Near the end of cooking, melt the butter in a small pot over medium heat. Whisk in the flour slowly and cook for 1 minute, whisking constantly.
9. Step 9: Gradually whisk in the remaining 1 cup chicken broth, allowing the mixture to thicken. Then slowly whisk in the whole milk and cook until thickened.
10. Step 10: Shred the chicken directly in the crockpot. Stir in the creamy mixture, Cheddar cheese, and if desired, sliced almonds and freshly chopped parsley. Adjust seasoning with salt and pepper to taste.
11. Step 11: Serve immediately and enjoy the creamy, cheesy goodness!

Tips & Variations

• For a lower-fat option, use chicken breasts and reduce the amount of butter.
• Feel free to swap the wild rice blend for brown rice, but adjust cooking times accordingly.
• Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.
• Sliced almonds add a nice crunch, but toasted breadcrumbs can be a tasty alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk if the dish has thickened too much. Avoid freezing as the creamy texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and to avoid excess liquid in the crockpot.

Can I prepare this recipe in an Instant Pot or stovetop?

This recipe is designed for slow cooking, so the crockpot is ideal. You can adapt it for an Instant Pot using the poultry or rice setting, but cooking times and liquid amounts may need adjustment. Stovetop cooking is possible but requires careful simmering and monitoring.

Crockpot Cheesy Chicken with Wild Rice and Vegetables Recipe

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4.5 from 594 reviews

This Crockpot Cheesy Chicken recipe is a comforting, one-pot meal perfect for busy days. Tender boneless chicken thighs cooked with a wild rice blend, mixed vegetables, and rich seasonings in a slow cooker, finished with a creamy, cheesy sauce made from butter, flour, whole milk, and Cheddar cheese. It’s a hearty and flavorful dish that’s easy to prepare and warms you from the inside out.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes (average)
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• 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)
• 2 bay leaves

Liquids and Dairy

• 4 cups chicken broth (divided; 3 cups then 1 cup later)
• 6 tablespoons unsalted butter
• 1/3 cup flour
• 1 cup whole milk
• 1/2 cup freshly shredded Cheddar cheese

Optional Garnishes

• Sliced almonds
• Freshly chopped parsley

Instructions

1. Prep Crock-Pot: Generously grease a large 6-quart crockpot to prevent sticking and ease cleanup.
2. Prep Chicken: Trim excess fat from the chicken thighs or breasts. If using breasts, cut each into 2-3 evenly sized pieces to ensure even cooking with the rice.
3. Rinse Rice: Rinse the wild rice blend under cold water in a fine mesh strainer to remove excess starch, then add it into 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 these vegetables to the crockpot.
5. Add Seasonings: Add the minced garlic, poultry seasoning, dried parsley, paprika, salt (approximately 1 teaspoon), pepper (about 1/2 teaspoon), and bay leaves to the crockpot.
6. Add Chicken Broth: Pour 3 cups of chicken broth over all ingredients in the crockpot and stir gently to combine.
7. Cook: Cover the crockpot 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. Avoid cooking on low to ensure proper cooking times.
8. Melt Butter: Near the end of cooking, melt the butter in a small pot over medium heat on the stovetop.
9. Make Roux: Whisk in the flour slowly and continuously for about 1 minute to cook out the raw flour taste, creating a smooth roux.
10. Add Remaining Broth: Very slowly whisk in the remaining 1 cup of chicken broth, allowing the mixture to thicken as you stir.
11. Add Milk: Very slowly whisk in the whole milk and continue to cook until the sauce thickens to a creamy consistency.
12. Shred Chicken and Combine: Shred the cooked chicken directly in the crockpot using two forks. Pour in the creamy sauce mixture, add the shredded Cheddar cheese, and stir well. If desired, fold in sliced almonds and freshly chopped parsley for added texture and freshness.
13. Season to Taste and Serve: Taste the casserole and adjust seasoning with additional salt and pepper if needed. Serve immediately for best flavor and texture.

Notes

• Use either chicken thighs or breasts; thighs provide more moisture and flavor, breasts can be cut into smaller pieces for even cooking.
• Wild rice blend can be substituted with plain wild rice or a similar long-grain rice, but cooking times may vary.
• Do not cook the dish on low setting as rice and chicken might not cook evenly, potentially leaving excess liquid.
• The sauce thickening step on the stovetop helps create a creamy finish—do not skip for best results.
• Optional sliced almonds add a nice crunch; fresh parsley brightens the dish with herbaceous notes.

Keywords: Crockpot Cheesy Chicken, slow cooker chicken recipe, cheesy chicken casserole, wild rice chicken recipe, easy crockpot meals