Creamy Chicken and Wild Rice Slow Cooker Casserole
Equipment
- Slow Cooker
- Measuring Cups
- Knife
- Cutting Board
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked wild rice blend
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 2 celery ribs, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 ounces cream cheese, cubed
- Chopped fresh parsley for serving
Instructions
- Place the chicken breasts, wild rice, chicken broth, cream of chicken soup, carrots, onion, celery, thyme, garlic powder, salt, and pepper into the slow cooker.
- Stir the ingredients until the soup and broth are evenly mixed with the rice and vegetables.
- Cover and cook on low for 6 to 7 hours, until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove the chicken breasts from the slow cooker and shred them with two forks.
- Return the shredded chicken to the slow cooker and add the cubed cream cheese.
- Stir until the cream cheese melts fully and creates a creamy sauce.
- Spoon the casserole into bowls and top each serving with chopped fresh parsley.
Notes
Add the cream cheese only after the rice finishes cooking so it melts smoothly without separating. If the mixture seems too thick at the end, stir in a splash of warm broth to loosen it. Leftovers reheat well in the microwave with a little extra broth stirred in to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife, Cutting Board