Chicken & Wild Rice Casserole (Slow Cooker)

Marla Hingley


  • 2 slices bacon chopped
  • 1 medium onion finely chopped
  • 2 stalks celery finely chopped
  • 3 Tbsp olive oil
  • 1 ½ lbs chicken breasts or thighs skinless, chopped
  • 2 Tbsp GF Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried sage
  • 1 cup converted* long-grain rice
  • ½ cup wild rice
  • 1 can canned mushrooms drained
  • 3 cups hot GF chicken broth or enough to cover chicken
  • 2 Tbsp fresh parsley chopped


  • Fry bacon, onion and celtery together until bacon is fully cooked. Drain excess oil and place bacon and veggies in bottom of slow cooker. Drizzle olive oil over.
  • Add chicken then remaining ingredients, except parsley, on top of chicken.
  • Cook 3-4 hours on low, until chicken is cooked and rice is tender. Garnsih iwht parsley.
Tried this recipe?Let us know how it was!


Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating