Crockpot Creamy Chicken and Wild Rice
A comforting and creamy dish featuring tender chicken and wild rice, perfect for busy families and anyone looking for a hearty meal.
Ingredients
Main Ingredients
- 2–2½ lbs boneless skinless chicken thighs or breasts Thighs are juicier; breasts are leaner.
- 1 cup uncooked wild rice blend Rinsed and drained.
- 2 cups carrots, sliced
- 1½ cups celery, sliced
- 1 small onion, finely chopped
- 3–4 tbsp fresh minced garlic
- 5 cups low-sodium chicken broth Using low-sodium allows better control over salt.
- 1 cup half-and-half Can substitute with ¾ cup cream or evaporated milk.
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour Or use 2 tsp cornstarch + 2 tsp water.
- 1 ea bay leaf
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- ¾–1¼ tsp kosher salt
- ½ tsp poultry seasoning Optional.
- 1 pinch smoked paprika Optional.
Instructions
Preparation
- Melt the unsalted butter in a small pan over medium heat. Whisk in the flour for 1-2 minutes until smooth.
- In the slow cooker, add the chicken, rinsed wild rice, sliced carrots, sliced celery, chopped onion, minced garlic, herbs, low-sodium chicken broth, and the butter-flour mixture.
Cooking
- Cover and cook on LOW for 5–6 hours or on HIGH for 3½–4½ hours.
- Once cooked, shred the chicken using two forks and return it to the pot.
Finishing Touches
- Stir in half-and-half, cream, or evaporated milk until fully combined.
- Taste and adjust seasoning as needed. A squeeze of lemon juice can enhance the flavors.
- Serve with optional chopped parsley and a squeeze of lemon.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat on the stovetop with a splash of broth or cream.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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