Vegan Crockpot Wild Rice Casserole

Total time5 hr 20 min

Prep time20 min

Cook time5 hr

4.9

(4)

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Ingredients

6 servings

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 cup uncooked wild rice, rinsed
8 oz cremini mushrooms, sliced
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2
Sprinkle the flour over the vegetables and stir to coat evenly. Cook, stirring constantly, for 1 minute until the raw flour smell is gone. Pour in the chicken broth in a steady stream, stirring continuously, until the mixture is smooth and just beginning to thicken, about 2 minutes. Remove from heat.

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