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Crockpot Herb Butter Chicken and Wild Rice. I turned my family’s favorite dinner into an easy and delicious slow cooker recipe that makes weeknight cooking easy and delicious! Wild rice is cooked together with vegetables, chicken, and herbs. Serve each plate of chicken and wild rice with a drizzle of brown garlic sage butter. This slow-cooked chicken dinner is a hearty, but healthy dinner. It can be made in the crockpot, instant pot, or in just one skillet! So easy to prepare and always enjoyed by everyone.
It has been bitter cold here the last week. It feels more like November 30th than the last day of October. The bitter cold has left me wanting the comfort of slow-cooked dinners. Dinners that make the house smell wonderful all day long and give off cozy vibes. You know, the ones that make you even more excited for dinner that night.
These are the dinner I’m craving right now, and the ones I’ve been cooking most! I’ve been using the crockpot every other day over the last couple of weeks. I’ve been loving every recipe thus far.
But this chicken was a real highlight.
I created the recipe with my mom in mind. During the fall she often makes a cozy chicken and rice dinner. If she was really feeling fancy and had time on a Sunday she’d even roast up a whole chicken. And if it wasn’t chicken it was her pot roast, but chicken was much more the norm.
If my mom was cooking the whole dinner that night, her side of choice was always rice. She used to buy those boxes of Uncle Ben’s rice blends that cook up in just minutes on the stove. I can’t remember which was our favorite, but I feel like it was chicken and herb flavor. Just looked it up, maybe it was this one.
Either way, my mom loved it and it paired perfectly with her simple chicken. To me, this is my comfort food. We ate this meal so much and I always remember it making the house smell so good on a Sunday or Monday night.
I took that idea and all those flavors and turned the two-pan dinner into an even tastier one-and-done crockpot dinner.
The details
This is easy no matter which method you choose. Toss the rice with olive oil, vegetables, and herbs in the bowl of your crockpot. Then pour over chicken broth. Use good chicken broth, this is one of the flavors of the rice.
And then the chicken. I like to toss it with seasonings: dried thyme, rosemary, paprika, and cayenne, then add it right to the crockpot with the rice.
Toss in a handful of smashed garlic cloves. Now everything slow cooks together creating the most wonderful smell all throughout the house.
When the chicken has cooked, pull the pieces out along with the garlic and set them aside on a baking sheet. Add butter and sage, and broil the chicken to get it crisp before serving.
Serve the garlic herbed chicken over the fluffy rice and vegetables, then drizzle any butter left on the pan over top.
I absolutely could not love this recipe more and I know it’s a recipe that I’ll be coming back to time and time again. Perfect dinner to make for family and friends in the next few cozy months ahead!
Looking for other crockpot meals? Here are a few ideas:
Creamy White Bean Noodle Soup with Rosemary Bacon.
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make this Crockpot Herb Butter Chicken and Wild Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Herb Butter Chicken and Wild Rice
Servings: 6
Calories Per Serving: 643 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups wild rice blend (mix wild and brown rice)
- 1 yellow onion, chopped
- 1 tablespoon dried parsley
- 2 carrots, cut into 1 inch pieces
- 1 cup sliced cremini mushrooms
- 1 cup chopped celery
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 3 1/2 cups low sodium chicken broth
- 2 pounds boneless chicken breasts or thighs
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 6 cloves garlic, smashed
- 4 tablespoons salted butter
- 8 leaves fresh sage
- 1 parmesan rind (optional)
Instructions
Crockpot
- 1. In the bowl of your crockpot, combine the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Add 1 tablespoon olive oil and toss. Pour over the chicken broth.2. In a bowl, toss the chicken with 1 tablespoon olive oil, thyme, rosemary, paprika, cayenne, and season with salt and pepper. Place the chicken in the crockpot. Add the garlic cloves. If you have one, add a parmesan rind. Cover and cook on low for 5-6 hours or on high for 2-3 hours. 3. Before serving, preheat the broiler to high. Remove the chicken and garlic from the crockpot and place on a baking sheet. Arrange the butter and sage around the chicken and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken in the butter.4. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. If there is any butter left on the pan, drizzle it over the chicken.
Instant Pot
- 1. In the bowl of your instant pot, combine the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Add 1 tablespoon olive oil and toss. Pour over the chicken broth.2. In a bowl, toss the chicken with 1 tablespoon olive oil, thyme, rosemary, paprika, cayenne, and season with salt and pepper. Place the chicken in the instant pot. Add the garlic cloves. If you have one, add a parmesan rind. Cover and cook on high pressure for 20 minutes.3. Once done cooking, release the steam. Preheat the broiler to high. Remove the chicken and garlic from the instant pot and place on a baking sheet. Arrange the butter and sage around the chicken and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken in the butter.4. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. If there is any butter left on the pan, drizzle it over the chicken.
Skillet
- 1. Preheat the oven to 425° F.2. In a large oven-safe skillet, combine 1 tablespoon olive oil, the chicken, thyme, rosemary, paprika, and cayenne. Season with salt and pepper. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter, garlic, and sage. Allow the butter to brown around the chicken. Remove everything from the skillet to a plate. Chop the garlic.3. To the same skillet, add 1 tablespoon olive oil, the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Cook 1-2 minutes, then pour over the broth. Bring to a boil.4. Slide the chicken, garlic, and any juices left on the plate back into the skillet. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Bake, uncovered for 15 minutes or until the rice is cooked. 5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
We’re currently living on our boat so the best option was slow cooker. I think this has a great combination of flavours! The rice texture is as expected. The secret to this dish is to get the chicken out before it becomes overcooked. I appreciate that most of the herbs were dry as I can’t always access fresh ones when we’re travelling. Thanks!
Hey Lynn,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
Crockpot version – holy cow! The rice did turn out more stuffing-like (similar to what others mentioned) but that was NOT a bad thing. What took this to the next level was adding cranberry sauce. I literally felt my mind expanding as I ate this dish. Whole family loved it. Thank you!!!
Hey there,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
Made for dinner last night and followed the skillet version. The texture is a little soupy for me. Savory taste. The recipe just didn’t hit any marks for me.
Hey Emily,
So sorry to hear that this recipe was not enjoyed! Thanks so much for giving it a try and sharing your feedback!! Please let me know if there is anything that I can help with! xx
Flavors were great, but my rice turned into more of a stuffing texture using the crockpot directions. Still delicious!
Hey Kelly,
I appreciate you trying this dish and sharing your feedback! Sorry to hear about the rice, but glad to hear that you enjoyed the flavors! xT
A perfect fall/winter recipe! This was delicious!!
Thanks so much Olivia!! So glad to hear the recipe was enjoyed! xx
Made this for dinner last night. I had mushrooms and fresh sage in the fridge that needed to be used, so it was an easy decision when I saw this recipe pop up in my Instagram feed. I followed the recipe almost to a tee. I made the skillet version (as I didn’t have time to wait for the slow cooker, I was hungry!). I used Arborio rice, as that is what I had in my pantry (I’m a risotto fan), it worked perfectly well in my opinion. I added a few extra mushrooms too, just because. The hubby loved it and said this recipe was a keeper. Easy to make and relatively fast (depending on cooking method). I see some had varying results with the cook on the rice. Just keep an eye on your dish and adjust if needed (mine needed no modification, the amount of liquid and timing was perfect). Bon appetit!
Hey Christine,
Thanks so much for trying this dish and sharing your review! I love to hear that it was a hit and that you family enjoyed! Happy Friday! xT
I made the skillet version of this and it was DELISH. Everyone loved it. The only problem was that I had to cook the rice on the stovetop for 45 min before transferring to the oven. If I knew it was going to take that long, I would have waited to add the chicken back in. The chicken was still tender, but fell apart/shredded very easily after simmering that long.
Hey Brandie,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) Thanks for sharing what worked well for you! xT
Made this in the Crockpot and it turned out really bland for me, despite trying to be aggressive with the salt and pepper.
Hi Lindsey,
Happy Friday! So sorry to hear that this recipe was not enjoyed, please let me know if there is anything that I can help with! xT
Made it with the crockpot directions… my advice is don’t try it. The rice was mushy and the chicken was dry. Idk how you can even get dried crockpot chicken, but like others have said it was. I wish I’d read reviews before wasting my good, organic wild rice and chicken. Made fine dog food. 😳
Hi Sam,
So sorry to hear that this recipe was not enjoyed, thanks for giving it a try! Please let me know if there is anything that I can help with! xT
This is a perfect fall recipe to warm you up on cold nights! I used the crockpot version, cooked on high. Took the chicken out at 2 hours and continued cooking the rice for almost the 3 hours. Had no issues with this being soupy. So yummy and easy to devour! Great recipe that I will be making again.
Hey Carrie,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
Made in the instant pot. Sautéed butter and sage and drizzled over chicken and served. Did not broil in oven. Rice, meat and veggies were nice and moist. Easy and delicious, will make again.
Hey Connie,
Amazing!! Love to hear that this recipe was a winner, thanks so much for making it! Happy Friday! xT
Not our favorite… followed the recipe exactly for the slow cooker, but it turned out tasteless. Bites of rice were still crunchy. Won’t make this again but will continue trying HBH recipes!
Hey Jessica,
So sorry to hear this!! Thanks for giving the recipe a try and sharing your feedback, please let me know if there is anything that I can help with! xT
The rice won’t cook.
Hi Jill,
So sorry to hear you are having issues with the recipe, but I’m not sure how to help you with such little info. Which cooking method did you choose? What kind of rice are you using? How far along in the recipe are you? Please let me know how I can help!! xT
I did the slow cooker method and it was so good! Chicken was slightly crisp on the outside after the broil, and tender on the inside. Normally I’m wary about making rice in the slow cooker because I don’t want it to come out mushy. It held up pretty well, but I would suggest a different method if you’re picky with how your rice is cooked. Overall a really good recipe. Will be making it again.
Hey Ashley,
Thanks so much for your comment and sharing what worked well for you! So glad to hear that this recipe was enjoyed! Happy Friday! xT
Nice flavor. Over cooked chicken and mushy rice. Followed recipe to a T.
Hi Mary,
Thanks so much for making this dish and sharing your review! So sorry about the mushy rice, but glad you enjoyed the flavors! Happy Friday! xx