Easy Crockpot Chicken and Wild Rice is a protein-packed dump and go slow cooker casserole that’s family-friendly and comes together in minutes!
Thank you to Marcie from Flavor the Moments for providing this especially easy recipe of goodness and flavor!
There are a lot of foods that take me back to my childhood, and rice is definitely one of them. Rice was served at the dinner table at least a few times a week, and my grandmother’s Armenian rice pilaf was something that we enjoyed at every single holiday.
I grew up on white rice, but these days I prefer to eat brown and wild rice for their added nutrition, fiber and heartiness.
I prepare crockpot chicken and rice on a regular basis, and I can’t think of a better way to give it a fall and winter vibe than by incorporating wild rice.
This Easy Crockpot Chicken and Wild Rice doesn’t just include any wild rice however! It’s made with Floating Leaf Fine Foods Sprouted Crimson Lentils, Wild Rice and Quinoa Prairie Blend.
Floating Leaf Fine Foods provides nutritious alternatives to your table with it’s range of healthy rice, legume and grain products.
Each of the grain and legume blends provide high quality plant-based protein to meals, and are also perfect for those with specific dietary requirements including celiac, diabetes, heart health or anyone that desires optimum health.
These blends are a perfect fit for me as they help me incorporate more nutrition and fiber into my meals.
Those white rice days are over. 🙂
Crockpot Chicken and Rice
I prepare protein-packed meals for my high school boys often, and this healthy chicken and rice crockpot recipe delivered.
The Prairie Blend provides the heartiness that every casserole needs as well as a boost of nutrition and fiber.
You’ll be amazed how creamy this crockpot chicken and rice recipe is without canned soup! The starches from the Prairie Blend alone make this casserole perfectly creamy.
This Easy Crockpot Chicken and Wild Rice is reminiscent of my Slow Cooker Turkey Wild Rice Soup, which is a favorite of mine. I’ve incorporated the flavors from my soup into this casserole by adding celery, carrot, garlic, bay leaf and fresh herbs.
This meal is comfort food, pure and simple!
This chicken and rice slow cooker recipe is family-friendly and couldn’t be easier to prepare.
Dump everything into your slow cooker, turn it on high and come back in about 2 1/2 hours to add the peas.
Cook another 15-30 minutes or until the chicken is cooked through.
Once cooked, turn off the heat and discard the bay leaf and thyme sprig.
Remove the chicken and chop into bite-sized pieces, then stir the chopped chicken into the rice mixture along with half of the cheese.
Top the casserole with the remaining cheese, then cover just until the cheese melts.
This recipe has not been tested using any other types of rice. Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.
I’ve used low sodium chicken stock, vegetable stock and water in this recipe and every single one resulted in a delicious dish — the vegetables and herbs add all the flavor you need!
This recipe may be made vegetarian and even vegan! Simply omit the chicken and cheese and use vegetable broth or water.
Feel free to substitute using your favorite types of veggies. Cooked mushrooms and broccoli are also great options!
More crockpot recipe inspiration:
Be sure to check out my Easy CrockPot Chicken and Wild Rice video to make this recipe even easier to prepare!
Easy Crockpot Chicken and Wild Rice
- cooking spra
- 1 large carrot, chopped into 1/4" thick pieces
- 1 large stalk celery, trimmed and chopped into 1/4" thick pieces
- 1 clove garlic, minced or 1/2 teaspoon garlic powder
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup Floating Leaf Fine Foods Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend
- 3 cups reduced sodium chicken stock, vegetable stock or water
- 2 boneless skinless chicken breasts, seasoned with salt and black pepper, to taste
- 1/2 cup green peas, fresh or frozen
- 1 cup grated cheddar cheese
- salt and pepper, to taste
Spray the inside of the the crockpot with cooking spray.
Place the chopped carrot, celery, garlic, herbs, bay leaf, rice and stock or water into the slow cooker and stir to combine. Add the chicken, cover and cook on high, stirring occasionally. Add the peas after about 2 1/2 hours and continue cooking for an additional 15-30 minutes until the chicken is cooked through and the rice has absorbed most of the liquid.
Turn the slow cooker off.
Remove and discard the bay leaf, then remove the chicken and place on a cutting board. Cut into bite sized pieces, then add it back to the crockpot.
Add half of the cheese, salt and pepper to taste, and stir it into the chicken and rice mixture. Top with the remaining cheese and cover just until the cheese melts.
Serve and enjoy!
- This recipe has not been tested using any other types of rice. Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.
- I've used low sodium chicken stock, vegetable stock and water in this recipe and every single one resulted in a delicious dish -- the vegetables and herbs add all the flavor you need!
- This recipe may be made vegetarian and even vegan! Simply omit the chicken and cheese and use vegetable broth or water.
- Feel free to substitute using your favorite types of veggies. Cooked mushrooms and broccoli are also great options!