12/17/18

Slow Cooker Chicken & Wild Rice Casserole

A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.

JUMP TO RECIPE

Growing up, we ate Uncle Ben’s Wild Rice all the time. Like, all the time.

Maybe because Mama’s not a native Southerner so we often ate stuff like broiled fish or baked chicken (those are just two things that come to mind that aren’t dishes one would associate with typical Southern suppers) and the wild rice is a perfect side dish for stuff like that.

Or maybe because of Daddy’s obsession with rice. It was a way to get him his rice without clogging his arteries with gravy.

Slow Cooker Chicken & Wild Rice Casserole! A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.

Whatever the reason, I was just always happy to see that orange box on the counter because, like my daddy, I love me some rice.

Mama always prepared it with chicken broth instead of water and would often add a can of mushrooms to it. I still make it with chicken broth because it really kicks up the flavor.

I keep a carton of chicken broth in the fridge and use it instead of water all the time. You’d be amazed what a difference it makes in everyday stuff you cook!

Slow Cooker Chicken & Wild Rice Casserole! A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.

I was trying to think of a casserole recipe to make using wild rice and chicken but all the ones I glanced at online looked like you’d have to bake the dish for EVER (I reckon to get the wild rice done) and I didn’t want to have to do that so I thought I’d take my chances with the crock pot.

And I’m so glad I did! I was shocked at how perfectly the rice cooked! It was fluffy and just like it is when I cook it on the stove!

Plus the chicken was fork tender and everything came together so easily! AND I didn’t precook or brown anything. Too easy!

Slow Cooker Chicken & Wild Rice Casserole! A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.

I cooked this on High and think it’s probably best that you do the same. I’d worry that cooking this on low might yield gummy rice but if you try it and prove me wrong, I’d love it if you’d let us know!

I think this would be awesome with chicken thighs too! If you try thighs, be sure to use boneless otherwise the chicken might not get done by the time the rice is done. I think you could totally use whole chicken breasts too.

If you hate mushrooms, feel free to leave them out and use cream of chicken soup instead of cream of mushroom.

Slow Cooker Chicken & Wild Rice Casserole! A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.

COOKING SLOW COOKER CHICKEN & WILD RICE CASSEROLE

  • You can use boneless, skinless thighs or breasts if desired but PLEASE NOTE  you will need to add the whole pieces with the rice in Step 5 to ensure it cooks through. The chicken will sink when you add it early but don't panic, it will rise to the top of the rice as it cooks!
  • Use Uncle Ben's Long Grain & Wild Rice Original Recipe, not "fast cook" or another type.
  • My rice is done after 2.5 hours total cooking time but the crock pot I use for this cooks very hot. Just reach a fork into the center of the dish to fish out some rice to test for tenderness after 2.5 hours then cook longer if needed.
  • I’ve never cooked this on low heat. I worry the rice might become mushy if cooked so slowly. If you try it, please comment below to let me know how it works!
  • Feel free to leave out the mushrooms or use another variety of creamed soup if desired.
  • I think diced water chestnuts would be great in this for a little crunch!
Slow Cooker Chicken & Wild Rice Casserole! A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.

Recipe for Slow Cooker Chicken Mushroom Wild Rice Casserole

Slow Cooker Chicken & Wild Rice Casserole

Slow Cooker Chicken & Wild Rice Casserole
Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
A quick and easy recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.

Ingredients

  • 1 lb chicken tenderloins
  • 2 6-oz boxes Uncle Ben's Long Grain & Wild Rice
  • 3 1/4 cups chicken broth
  • 1 can cream of mushroom soup
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter, melted
  • 1 small can sliced mushrooms, drained

Instructions

  1. Turn medium-sized slow cooker on and set to High.
  2. Add chicken broth, cream of mushroom soup, garlic powder and butter to the slow cooker then whisk until thoroughly incorporated.
  3. Remove seasoning packets from both boxes of wild rice. Set one aside to season chicken with then add ONE seasoning packet to slow cooker.
  4. Gently stir in mushrooms and both boxes of rice.
  5. Cover slow cooker then cook rice on High for 1 hour. See notes below about other cuts of chicken and alternative cooking method.
  6. Season chicken tenderloins with reserved seasoning packet.
  7. Stir rice then place seasoned chicken on top of rice.
  8. Cover slow cooker then continue cooking on High for 1.5 - 2.5 hours or until rice is tender.

Notes

  • You can use boneless, skinless thighs or breasts if desired but PLEASE NOTE you will need to add the whole pieces with the rice in Step 5 to ensure it cooks through. The chicken will sink when you add it early but don't panic, it will rise to the top of the rice as it cooks!
  • Use Uncle Ben's Long Grain & Wild Rice Original Recipe, not "fast cook" or another type.
  • My rice is done after 2.5 hours total cooking time but the crock pot I use for this cooks very hot. Just reach a fork into the center of the dish to fish out some rice to test for tenderness after 2.5 hours then cook longer if needed.
  • I’ve never cooked this on low heat. I worry the rice might become mushy if cooked so slowly. If you try it, please comment below to let me know how it works!
  • Feel free to leave out the mushrooms or use another variety of creamed soup if desired.
  • I think diced water chestnuts would be great in this for a little crunch!
chicken, wild rice, uncle bens, mushrooms, casserole, cream of mushroom, dinner, recipe, crock pot, slow cooker, best, easy
dinner
american
Keep up with my latest shenanigans by following South Your Mouth!


28 comments:

  1. Looks so good how long would you cook this in the instant pot.
    Thanks so much love your blog

    ReplyDelete
    Replies
    1. Thanks, Nanci! I don't have an instant pot (yet!) so I don't know how to tell you how to convert the recipe.

      Delete
    2. I made this in my instant pot and it was delish. Add all ingredients, 8 minutes pressure cook, cancel when done, let it natural release for 10 minutes.

      Delete
  2. Hi,
    Look wonderful...what if you dont have crock pot ..what would you recommend for cooktime for a standard oven ?
    Thank you

    ReplyDelete
    Replies
    1. I don't think I'd try this in the oven. I would prepare in a skillet on the stove with a fitted lid. Cook per package instructions for rice arranging the chicken on top.

      Delete
    2. Our Nana used to make “No Peek Chicken”! BUT the rice was always undercooked. One day I skeptically tried the crockpot and I could not believe how perfectly it cooked. The chicken was thoroughly cooked yet it was tender and juicy and the rice was perfection, cooked w/o being mushy. I found the herb packet included in the rice was enough flavor, along salt & Pepper. I don’t like mushrooms, so I didn’t add any, nor did I add any other veggies. To clarify, I used: 1 box Uncle Ben’s Original Long Grain Rice, 1 Package of chicken tenders, (Ive also used breast meat. Make sure you tenderize it first); 1 can of Cream of Mushroom soup; one can of Cream of Celery soup; I added chicken broth that I measured in one of the empty soup cans, and then I sprinkled the herb packet from the rice on the entire crockpot mixture, and stir it in. I start the crock temp on high, but once it reaches heats up, I set the heat to medium if I’m home and plan to eat early. Or if I will be gone that day and/or dinner won’t be served until much later, I set the crockpot on low. Also, it’s delicious as is, but it’s also good w/ your favorite hot sauce! I am definitely making this for dinner today 😋




      Delete
  3. This was easy and delicious for those busy nights when you don't have time to cook. I used fresh sliced baby bella mushrooms in place of the canned mushrooms. I think I'll try it in my Instant Pot next time to see how it comes out.

    ReplyDelete
    Replies
    1. You did not answer the question how do you cook this on the strove

      Delete
    2. Lighten up on her.

      Delete
    3. Google no peek chicken

      Delete
  4. We loved this recipe and my husband said it's a home run!

    ReplyDelete
  5. Made this tonight. Really enjoyed it! Followed recipe fully; next time I will just use one envelope of seasoning, though. I will season the chix with something non sodium. I cooked it about three hours. The rice wasn't mushy. Thanks!! 😊

    ReplyDelete
  6. How do you think the recipe would be using just 1 box of rice?

    ReplyDelete
    Replies
    1. You would need to reduce the other ingredients as well and not cook as long but it would probably work ;)

      Delete
    2. I just tried this and the family loved it! Question...Can you freeze leftovers?

      Delete
  7. I made this last night and was a real disappointment. Even with 2 packets of seasoning, it was very bland and the rice was just too mushy. Not a keeper for me.

    ReplyDelete
  8. I made this tonight. I did it for 10 hours on a warm and the rice was perfect!

    ReplyDelete
  9. Cassie
    10 hours on warm or low?

    ReplyDelete
  10. Can this recipe be found in your South Your Mouth Cookbook?

    ReplyDelete
  11. Okay... I'm curious. I really like the Uncle Ben's steamable rice bags. Do you think cooking them in a crock pot (I have the Original Brand of Crock Pot), the rice I mean, on low for 4hrs with 6 chic breasts that have been marinated in Jack Daniel's marinade would work? I like the idea of water chestnuts, BTW! Will do shiitake 'shrooms. Will try to do a pic. This dinner is going to my future sister-in-law's place. Bless y'all.

    ReplyDelete
    Replies
    1. That sounds delicious! I really don't know about the rice bags because I've never used them but if you try it, let us know how it turns out!

      Delete
  12. Tried both high and low settings and the fam preferred the low dish!! It was more tender and flavorful!

    ReplyDelete
  13. I highly recommend this dish on low setting for 6 hrs, in fact the fam doesn't like the high setting taste at all! Substitute canned mushrooms for fresh baby bella...my teenager said she usually doesn't like crockpot meals except for thos one!!!!

    ReplyDelete
  14. Can you freeze leftovers?

    ReplyDelete
    Replies
    1. I've never tried it but I would think so. If you try please let us know how it goes!

      Delete
  15. I made the chicken and rice in the crockpot tonight for the first time, and OMG it was excellent! I added a can of drained green beans just so I get a vegetable all in one pot and I’m definitely going to make that again!

    ReplyDelete
  16. I made this a couple weeks ago and froze some. Excellent! Added some canned green beans for my vegetable. Making it again today but adding sliced canned carrots for my vegetable.

    ReplyDelete
  17. Made this tonight. I had extra large chicken breasts that I cut into “tenders” which might have been larger than regular tenders. I followed the recipe but used a little more chicken broth because I wanted to empty the carton. It was not soupy. I also had fresh asparagus that I snapped in half and added with the chicken. Wish I would have put in more! Will definitely make again. Start to finish 3.5 hrs.

    ReplyDelete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy