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.

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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.

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!

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!

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.

COOKING SLOW COOKER CHICKEN & WILD RICE CASSEROLE

• You can use boneless, skinless thighs or whole 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 6-oz boxes of Uncle Ben's Long Grain & Wild Rice Original Recipe (not "fast cook" or microwaveable) or 7-oz boxes Zatarain's Long Grain & Wild Rice.
• 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!

Recipe for Slow Cooker Chicken Mushroom Wild Rice Casserole

Slow Cooker Chicken & Wild Rice Casserole

Yield: 8 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

• 1.25 lbs chicken tenderloins
• 2 boxes Long Grain & Wild Rice (see notes)
• 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 whole 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 6-oz boxes of Uncle Ben's Long Grain & Wild Rice Original Recipe (not "fast cook" or microwaveable) or 7-oz boxes Zatarain's Long Grain & Wild Rice.
• 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!

https://www.southyourmouth.com/2018/12/slow-cooker-chicken-mushroom-wild-rice.html

Images and text © South Your Mouth LLC 2018

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