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–+ servings

Slow Cooker Wild Rice Casserole with Cranberries, Apples & Pecans

Slow Cooker Cranberry Apple Pecan Wild Rice Pilaf
Slow cooker wild rice casserole with cranberries, apples, and pecans is a festive Thanksgiving or Christmas side dish. Makes a generous batch and frees up oven space!
Heather
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Serving Size 12 servings

Ingredients

  • 2 cloves garlic diced
  • 1/3 cup parsley diced
  • 1/2 sweet onion diced
  • 3 cups wild rice blend or a 16 ounce package
  • 3 tablespoons butter
  • 16 ounces chicken stock
  • 16 ounces apple cider or apple juice
  • 1 orange zest and juice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1.5 cup pecans chopped
  • 1 cup dried cranberries
  • 1 honeycrisp or gala apple chopped
  • 1/2 cup maple syrup

Instructions

  • Prepare the aromatics. Add the garlic, onion, and parsley to a small food processor and pulse until finely chopped. Transfer the mixture to your slow cooker.
  • Add the rice and cooking liquid. Add the butter, wild rice blend, chicken stock, apple juice or cider, orange juice and zest, thyme, salt, and black pepper. Stir to combine.
  • Cook the wild rice. Cover and cook on LOW for 4–5 hours. Stir once around the 3-hour mark, then let the slow cooker do its thing. Cooking time can vary by slow cooker and rice blend, so check that the rice is tender before adding the finishing ingredients.
  • Toast the pecans. When the rice is nearly ready, place the chopped pecans in a skillet over medium-high heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Watch them closely because pecans can go from toasted to burned in a hurry.
  • Add the cranberry-apple finish. Once the rice is cooked, stir in the toasted pecans, dried cranberries, chopped apple, and maple syrup.
  • Finish and serve. Cover and cook for another 5–10 minutes to warm the additions and bring everything together. Fluff gently and serve warm.

Notes

Tips for Making the Best Holiday Wild Rice Pilaf

  • Use the right rice. This recipe was developed using a wild rice blend. Different rice varieties can have different cooking times and liquid requirements, so switching to plain white rice isn't a direct substitute.
  • Give the rice time to cook. Start checking toward the end of the 4–5-hour window. The rice should be tender before you stir in the apples, cranberries, pecans, and maple syrup.
  • Don't keep lifting the lid. Every peek lets heat escape and can extend the cooking time. One stir around the 3-hour mark is plenty.
  • Toast the pecans just before adding them. Stir frequently and remove them from the heat as soon as they're fragrant. Burnt nuts are not the holiday surprise we're going for.
  • Add the fruit near the end. The cranberries, apples, and pecans are finishing ingredients, not part of the full cooking time. Adding them near the end helps preserve their texture and keeps the apples from cooking down too much.
  • Choose your apple based on your preference. Honeycrisp and Gala work well. Granny Smith is a good option if you'd like a more tart contrast to the maple syrup and dried cranberries.
  • Make it your own. A little sage or rosemary can add another layer of holiday flavor. Start with a small amount so the herbs complement rather than overwhelm the fruit.