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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.
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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.
Made the skillet version tonight and loved it, so did the husband…he’s still eating! The flavor is so yummy and love all the herbs. I did toss the whole carton of broth in which is only half cup more than what’s called for and let it bake about 15 minutes longer and it was perfect. Making this again for sure…Thanks T!
Hey Lori,
Fantastic!! Thanks so much for your feedback and trying this recipe, love to hear that it was enjoyed! xT
I made the Instant Pot version of this. My husband and I thought it was delicious. The meal was brothy but not in a bad way. Contrary to other reviews, the rice wasn’t mushy and chicken wasn’t dry for me. We enjoyed the flavors a lot. Thanks Tieghan!
Hey Stephanie,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
I followed the directions but unfortunately this was a total bomb for us, which is rare for HBH recipes. After cooking on high for 3 hours, the rice wasn’t cooked, the liquid was still clear and soupy and just overall looked very unappetizing. It’s also really deceptive because this is not your typical crockpot meal. The added step at the end with taking out the chicken and roasting it was a pain—but by my fault for not thoroughly reading the instructions before I started.
Hi Eleanor,
Thanks for giving this recipe a try, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx
The only recipe I’ve ever disliked from this site. Same issues as other reviewers: dry chicken, uncooked rice and extra liquid after 6 hours in the slow cooker. I then put it on the stove to finish the rice and added a bunch of broth to thin it into soup – even with that, the herb flavors were way too strong.
Hi Caitlin,
So sorry for the trouble. Thanks for trying the dish and sharing your review. xT
I made this recipe tonight using the crockpot method and was very disappointed. After reading the comments, I contemplated switching to the skillet method, but had already started putting ingredients in the crockpot, and was too lazy to switch. Big mistake. Based on the comments, I reduced the water and cooking time, but still had mushy rice and dry chicken. Not sure what the point of broiling in the butter was, as it added to sauce (just more fat and calories). The flavors were yummy (as one can always expect from HBH), so it wasn’t a total loss. If I try this again, I’ll use the skillet.
Hi Jean,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear that it was not enjoyed. Please let me know if there is anything that I can help with! xx
I used a cast iron skillet and wild rice and arborio rice and this was delicious! Making again for company!
Hey Kathy,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
Hate to leave this feedback, but was not impressed with this one. Somehow the chicken ended up dry, but the wild rice didn’t get done after 6 hours on low heat (followed the crockpot recipe). Flavors were a bit overwhelming with so many spices. Can’t recommend.
Hey Jenny,
So sorry to hear this dish was not enjoyed. Thanks for giving it a try! Sorry for the trouble! xT
Seems like folks are having trouble with the rice … to clarify, you’re using a wild rice blend (Lundberg) that takes 45 minutes or so to cook, as opposed to one of those Near East packaged blends that take 25-30 minutes, correct? Because I’m seeing some people who have mushy rice, and others complaining of crunchy rice. Would love to get that aspect dialed before I try this!
Hey Lindsay,
Yes, that is correct:) I hope this helps! Let me know if you give the recipe a try! xx
The rice came out a little too gummy- almost reminded me of stuffing. Still tasted good and my toddler actually loved it but wish the rice texture was better.
Hi Alex,
Thanks for giving this recipe a try, so sorry to hear about the rice. What kind did you use? Which cooking method did you use? Let me know how I can help! xx
Well spiced but the amount of extra liquid was almost unbelievable. I used the instant pot version and made two batches – cut the amount of broth the second time by more than half and there was still way too much. Seemed like the creation of this recipe needed more testing before it was ready to be published.
Hey Cara,
Thanks for making this dish and sharing your feedback, I can promise you it was tested quite a bit before sharing:) I think the issue is the difference in cooking appliances and rice. Glad you enjoyed the flavors! xT
This was a great hearty meal for Fall. I made it with Boneless Thighs. Even my little picky eater ate it! Next time I may use a variety of mushrooms.
Hey Lauren,
Happy Wednesday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xT
This was so delicious, comforting, and satisfying! I made the skillet top version, followed the recipe exactly, and the results were superb. Definitely will b on regular rotation 😊
Hey Lorna,
Love to hear this!! Thanks so much for making this dish and sharing your feedback! xT
I love this recipe! I use all wild rice (not a blend), add double the vegetables, double the stock, add all fresh herbs, and no butter! I cook the wild rice for 10 minutes on manual high pressure and then quick release, then add the rest of the ingredients and cook on manual high pressure for 20 minutes and let naturally release for 5ish. I don’t cook anything in the oven after either! I know I made lots of changes but this has quickly become a staple in my house and thought these changes might help others!
Hey there,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:) Thanks for sharing your tips and what works well for you:)
I would not make this again ! Rice was so mushy … this makes a lot so it’s a big waste .
Hi Penny,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT
I don’t know what happened. I followed all the directions, but my wild rice turned into mush. Luckily I had a pouch of microwaveable wild rice to serve with this, because otherwise it would have been a total disaster.
I used A blend of brown and wild rice…what else could have happened.
You’re not alone. I also made this tonight and it was a disaster. I followed the directions exactly. It’s complete mush and the chicken is SO dry. I also did the final step in the oven and there was no butter left to pour over the chicken so it was kind of pointless. Maybe Ill try again and do it on low for 2-3 hours.
Hey Heather,
So sorry to hear this! I’m not sure why this is happening for some, my only guess is the difference in slow cookers and rice blends. Please let me know if I can help in any other way! xT
This recipe is SOOOOOO YUMMY!!! I made it using the skillet instructions and it turned out AMAZING!!! Thank you Tieghan for sharing this recipe!
Hey Diana,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)