Crock Pot Chicken Wild Rice Casserole

Crockpot chicken and wild rice casserole in a bowl.

4.13 from 8 votes

Crock Pot Chicken Wild Rice Casserole

Crock Pot Chicken and Wild Rice Casserole is a creamy, comforting dump and go recipe that comes together in minutes! It's a family-friendly dinner that's so easy to make!

Prep Time15

Cook Time3 30

Additional Time0

Total Time3 45

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 290kcal

Author: Marcie

Equipment

6 Quart Crock Pot

Ingredients

1/2 onion chopped small
1 carrot chopped into 1/2" chunks
1 stalk celery chopped into 1/2" chunks
3 cloves garlic minced; sub with 1/2 teaspoon garlic powder
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1.5 cups wild rice blend not quick cooking wild rice; rinsed well
16 ounces Zoup! Portabella Mushroom Bisque
2 cups reduced sodium chicken stock
1 tablespoon coconut aminos sub with soy sauce, tamari or Worcestershire sauce
1 tablespoon dijon mustard
2 boneless skinless chicken breasts 1 - 1.5 lbs., seasoned with salt and black pepper, to taste; see note 2
1 bay leaf optional
1 tablespoon olive oil see note 3
8 ounces baby bella mushrooms stemmed and sliced; see note 3
salt and pepper to taste

Instructions

Grease the inside of the crockpot with cooking spray or oil. Place the onion, carrot, celery, garlic, thyme and rinsed wild rice in the crock pot.
1/2 onion, 1 carrot, 1 stalk celery, 3 cloves garlic, 1 tablespoon chopped fresh thyme, 1.5 cups wild rice blend
Whisk together the portabella mushroom bisque, chicken stock, coconut aminos and dijon mustard in a medium bowl until combined, then pour over the wild rice mixture in the crock pot and stir well.
16 ounces Zoup! Portabella Mushroom Bisque, 2 cups reduced sodium chicken stock, 1 tablespoon coconut aminos, 1 tablespoon dijon mustard
Submerge the chicken breasts in the liquid and top with the bay leaf. Cover the Crock Pot and cook on high for 2 1/2 - 3 1/2 hours or until the chicken is tender enough to shred easily and the rice is tender and has absorbed most of the liquid. I recommend checking for doneness after 2 1/2 hours as all crock pots vary. Turn off the crock pot and discard the bay leaf. Place the chicken on a cutting board and shred.
2 boneless skinless chicken breasts, 1 bay leaf
Heat the 1 tablespoon of olive oil over medium heat in a large skillet. Add the mushrooms and cook until the liquid has evaporated and the mushrooms are tender, about 5-6 minutes.
1 tablespoon olive oil, 8 ounces baby bella mushrooms
Return the shredded chicken to the crock pot along with the mushrooms and parmesan cheese, and stir gently until combined. Taste and season as necessary. Serve with additional parmesan cheese as desired and enjoy!
salt and pepper

Notes

Pro tip: Be sure to use regular wild rice blend, not quick cooking wild rice. Sub the wild rice with regular long grain brown rice as desired.
If your chicken breasts are very thick, cut them in half lengthwise so that they cook faster. Sub the chicken breasts with boneless skinless chicken thighs as desired.
Adding mushrooms is completely optional. If you don't wish to include them, simply omit them or replace with your favorite cooked veggies.
This recipe may be made vegetarian by omitting the chicken and substituting the chicken broth with veggie stock.
Store chicken and wild rice casserole in the refrigerator for up to 3 days.

Nutrition