This crockpot casserole has all your favorite flavors from a platter of chicken wings in one pan. It starts with brown rice (you can substitute white if you’d like), sliced celery, chicken, spicy buffalo sauce and then it’s topped with bleu cheese.
- 2 cups brown rice (or white rice)
- 1 (10 oz) can evaporated milk
- 1 cup water
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup buffalo sauce (Frank’s is a good brand)
- 3 ribs of celery, sliced quarter inch thick
- 2 lbs frozen boneless, skinless chicken thighs (or you can use bone-in thighs with skin removed)
- Salt and pepper
- 1/2 cup bleu cheese crumbles
- Green onions, optional
- Pour rice into the bottom of your 3 quart casserole crock* or your 6 quart oval slow cooker. Add in evaporated milk, water, cream of chicken soup and buffalo sauce and celery. Stir.
- Place the frozen chicken on top of the rice and lightly salt and pepper.
- Cover the slow cooker and cook on HIGH for 4-6 hours, if using brown rice. If you want to use white rice then you won’t need to cook it quite as long (about 3-4 hours on high) and you won’t need to use frozen chicken.**
- Remove lid and make sure rice is cooked through and chicken is cooked through. Sprinkle the bleu cheese crumbles on top. It’s optional but sliced green onions on top will brighten up this dish and add some flavor.
*I like to use my Casserole CrockPot slow cooker for this recipe.
**I like to use brown rice when cooking in the slow cooker because it tends to get less mushy. If you love white rice then you will use thawed chicken thighs instead of frozen. The reason? The white rice and the thawed chicken will get done at the same time. Brown rice takes longer to cook so the chicken needs to be frozen so it doesn’t get overdone.