IE 11 is not supported. For an optimal experience visit our site on another browser.

Slow-Cooker Chicken and Wild Rice Casserole

COOK TIME
4 hrs
PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(266)
Slow-cooker wild rice and chicken casserole
Casey Barber / TODAY

TODAY Table is sponsored by Walmart. Our editors independently created this recipe. If you purchase the ingredients through our links, we earn a commission. Learn more about Shop TODAY.

COOK TIME
4 hrs
PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(266)

Ingredients

  • 1 tablespoon unsalted butter
  • 1 large shallot, minced
  • 2 stalks celery, finely chopped
  • 2 cups long grain/wild rice blend
  • 1/2 cup (about 1/2 ounce) dried wild mushrooms
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
  • 3/4 teaspoon salt, more as needed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 1/4 cups milk (any fat percentage)
  • 2 1/4 cups chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs, cut into large pieces
Fulfilled by

Chef notes

This casserole boasts the same comfort of one of grandma's comfort dishes but is a healthier homemade version devoid of any canned soup or boxed mixes. Even without those timesavers of decades past, it still comes together in a snap! All you need is 15 minutes to chop and combine the ingredients in the slow cooker. 

Wild rice adds fiber and enhances the earthy flavors of the mushrooms while the protein-packed chicken cooks to perfection in a creamy sauce. Once everything's added into this one-pot wonder comforting recipe, just turn the slow cooker to low for 7 hours or high for 4 hours. And just like that, you've got yourself a delicious, fuss-free chicken dinner fit for any weeknight.

Swap option: If you want to make it vegetarian, it's easy. Just double the amount of mushrooms, omit the chicken, and switch to vegetable broth. 

 

Want more shoppable family-friendly recipes? Get more recipe inspiration here.

 

 

Preparation

If your slow cooker has a brown or sauté function, melt the butter in the slow cooker and add the shallot and celery. Cook until they are soft and translucent, then switch the slow cooker function to high heat. Add the rice, mushrooms, parsley, salt, garlic powder, and paprika, then pour in the milk and chicken broth.

If your slow cooker does not have a brown or sauté function, turn the slow cooker on to high heat and melt the butter. Add the shallot, celery, rice, mushrooms, parsley, salt, garlic powder, and paprika, then pour in the milk and chicken broth.

Stir the ingredients together, then add the chicken.

Cover the slow cooker and cook for 4 hours on high or 7 hours on low. Taste and add more salt if needed, and serve.