Crockpot Cheesy Chicken with Wild Rice and Vegetables Recipe
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.
- 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
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
- Prep Crock-Pot: Generously grease a large 6-quart crockpot to prevent sticking and ease cleanup.
- 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.
- 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.
- 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.
- 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.
- Add Chicken Broth: Pour 3 cups of chicken broth over all ingredients in the crockpot and stir gently to combine.
- 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.
- Melt Butter: Near the end of cooking, melt the butter in a small pot over medium heat on the stovetop.
- Make Roux: Whisk in the flour slowly and continuously for about 1 minute to cook out the raw flour taste, creating a smooth roux.
- Add Remaining Broth: Very slowly whisk in the remaining 1 cup of chicken broth, allowing the mixture to thicken as you stir.
- Add Milk: Very slowly whisk in the whole milk and continue to cook until the sauce thickens to a creamy consistency.
- 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.
- 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
