Slow Cooker Chicken and Wild Rice Casserole
Description
This great chicken casserole is much healthier than most since it doesn't have canned soups or packaged mixes. It's quick to put together, then just let the slow cooker do the rest of the work.
Ingredients
1 T. unsalted butter
1 large shallot, minced
2 celery stalks, finely chopped
2 c. long grain & wild rice blend
1/2 c. (1/2 oz.) dried wild mushrooms
1 T. minced fresh parsley or 1 t. dried parsley
3/4 t. salt, or more as needed
1/2 t. garlic powder
1/2 t. smoked paprika
2 1/4 c. milk
2 1/4 c. chicken stock/broth
1 1/2 lb. boneless, skinless chicken breasts or thighs, cut into large pieces
Directions
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If the slow cooker has a brown or sauté function, melt butter in the slow cooker; add the shallot and celery; cook until soft and translucent.
Turn the slow cooker to High heat; add rice, mushrooms, parsley, salt, garlic powder, and paprika; pour in milk and chicken stock/broth.
If slow cooker doesn't have a browning or sauté function, turn slow cooker on High heat; melt butter; add shallot, celery, rice, mushrooms, parsley, salt, garlic powder and paprika; pour in milk and chicken stock/broth; stir ingredients together; add chicken.
Cover; cook 4 hours on High or 7 hours on Low.
Taste; add salt, if needed. Serve.
6 servings.
**Make it vegetarian by doubling the mushrooms, omit the chicken, and switch to vegetable stock/broth. If you aren't a mushrooms lover, just omit them.