Crock Pot Wild Rice Casserole Recipes

Steps:

• Combine all ingredients in crock pot; stir throughly.
• Cover and cook on low setting for 6 to 8 hours (on high setting for 2 to 3 1/2 hours).

Steps:

• Combine all ingredients.
• Pour into your lightly greased crock pot.
• Cover, cook on high 2 1/2 hours, stirring occasionally.

Steps:

• In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate.
• Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.
• Stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes.
• Place wild rice and carrots in 3-4 quart crock pot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram.
• Cover crock pot and cook on HIGH for 1 hour.
• Stir mixture, making sure wild rice is submerged in liquid.
• Reduce crock pot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender.
• Sprinkle reserved bacon into crock pot during the last 30 minutes of cooking time.

Steps:

• In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

Steps:

• Cook bacon in a large skillet until almost crisp.
• Add turkey, carrots, onion and celery; cook 2 minutes or until browned, stirring frequently.
• Spray crock pot with Pam.
• Spoon mixture into crock pot.
• Add all remaining ingredients; mix well.
• Cover, cook on low 5-6 hours or until the rice is tender, the turkey is no longer pink inside and the liquid is absorbed.

Steps:

• In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
• Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
• Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
• Place chicken breasts on top of the mixture.
• Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.

Steps:

• Lightly coat your crock pot with oil or cooking spray.
• Heat olive oil in a large skillet over medium heat.
• Add onion, peppers and mushrooms.
• Cook for 5 minutes, stirring often.
• Add garlic, tomatoes, oregano and smoked paprika.
• Cook for 2 additional minutes.
• Transfer to crock pot.
• In same skillet, same heat melt butter.
• Whisk in flour, making a light golden brown roux.
• Whisk in milk and bring to a boil.
• Reduce heat to medium & stir in cheese.
• Stir or whisk constantly to make a creamy sauce.
• Add cooked wild rice and pecans to mushroom mixture in crock pot-stir.
• Fold in cheese sauce.
• Cover and cool on low for 5 hours or high for 3 hours.

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the celery, broth, water, onion, rice, mushrooms and soy sauce. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 4 hours or until the rice is tender.

Steps:

• Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
• Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
• Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
• Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
• Top with the parsley before serving.
• Enjoy!

Steps:

• In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
• Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
• In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.