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Slow Cooker Chicken and Wild Rice Casserole

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 675
Ingredients Method Notes

Ingredients
  

chicken and aromatics
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch chunks
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
rice mixture
  • 1 cup wild rice blend rinsed well; I use a 50/50 wild and long-grain white blend so it cooks evenly
  • 3 cups low-sodium chicken broth plus 1/2 cup extra for stirring in if too thick
  • 1 cup unsweetened apple cider adds a subtle sweetness that balances the savory chicken
  • 1 tsp dried thyme
  • 1 tsp dried sage
cheese and garnish
  • 1.5 cups sharp cheddar cheese shredded; add in the last 30 minutes on high
  • 1/2 cup fresh parsley chopped, for serving

Method
 

prep and combine base

    Notes

    Wild rice takes longer to soften than white rice, so don't rush the cook time — undercooked rice will ruin the casserole. For a creamier texture without heavy cream, blend half the cooked rice with the cooking liquid before assembling. I always add the shredded cheddar in the last 30 minutes on high just to melt it through; adding it too early makes it oily and stringy.