Creamy Chicken and Wild Rice Casserole (Slow Cooker)
Creamy, hearty and very delicious, this casserole will have you coming back for seconds. The chicken is tender, the wild rice adds a bit of crunch, and the sweet potato adds a hint of sweetness. A wonderful combination of flavours.
- 3 chicken breasts boneless/skinless
- 1-1/4 cups wild rice blend* see notes
- 4 cups chicken broth divided
- 2 medium carrots diced
- 1 medium onion diced
- 2 small sweet potatoes cubed
- 2 cloves garlic minced
- 1-1/4 tsp poultry seasoning* see notes
- 1-1/2 tsp dried parsley
- 1/2 tsp paprika
- 2 bay leaves
- salt and pepper
- 3 tbsp butter
- 1/4 cup flour
- 1 cup milk
- 1 small pack chicken bouillion
- 3/4 cup old cheddar cheese grated
Lightly grease the bottom of your slow cooker. (I used a little bit of butter). Turn the slow cooker up to high.
Pour the wild rice into a fine mesh strainer, and rinse under cold water to remove extra starch.
Add the chicken breasts, wild rice, onions, sweet potato, carrots, and minced garlic to the slow cooker. Then, pour in 3 cups of chicken broth, and add the poultry seasoning, bay leaves, parsley, paprika, salt and pepper.
Stir and cook for 3 to 3 1/2 hours until the chicken is tender and falling apart, and the rice is tender.
When the chicken and rice are done in the slow cooker, shred the chicken in the slow cooker with two forks. Heat a small sauce pan on med-low heat, and add the butter. Once it starts to bubble, whisk in the flour, and cook for 1 minute. Slowly add in 1 cup of chicken broth, and whisk until it has thickened (about 2 mins). Add the cup of milk, and cook until it is thickened.
Pour the creamy sauce into the slow cooker, and add the cheese. Stir until everything is combined. Then it is ready to serve!
*make sure you purchase a wild rice blend, and not black or regular wild rice, as it will turn your dish purple.
*poultry seasoning can be found in the spice aisle. This provides a lot of flavour for the dish, so do not omit.
Recipe adapted from Chelsea's Messy Apron.