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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.

Crockpot Herb Butter Chicken and Wild Rice | halfbakedharvest.com

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.

Crockpot Herb Butter Chicken and Wild Rice | halfbakedharvest.com

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.

Crockpot Herb Butter Chicken and Wild Rice | halfbakedharvest.com

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.

Crockpot Herb Butter Chicken and Wild Rice | halfbakedharvest.com

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.

https://www.halfbakedharvest.com/herb-butter-chicken-and-wild-rice/

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!

Crockpot Herb Butter Chicken and Wild Rice | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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

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. 
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Crockpot Herb Butter Chicken and Wild Rice | halfbakedharvest.com

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Comments

  1. I won’t make this again. I only used 3 cloves of garlic and no cayenne. I have a bitter aftertaste. The chicken was borderline dry and I adjusted the time back by 45 minutes, cause I know my crockpot. A big disappointment.

  2. 5 stars
    This is very very good. Pay attention to your wild rice package on how long it takes to cook. I did the stove top method and after 15 minutes the rice hadn’t even begun to soak up the liquid. I looked at the package in the package said to cook it for 50 minutes. I took the chicken out and cooked the rice for another 30 minutes before I put it the chicken back in and put it all in the oven. Are used chicken thighs, and it turned out delicious.

    1. Hey Paula,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! Thanks for sharing what worked well for you! xx

  3. 2 stars
    This recipe made me sad 🙁 which is truly a first for half baked harvest! I did the crockpot method and wish I would have read the reviews. The rice did not cook fully, nor did the veggies. The chicken (I used thighs) was also dry which was a bummer. Hoping to try again soon with a different method, because I loved the sound of this meal, just not the taste. Thanks for this (and all you do) anyway, Tieghan!

    1. Hi Brynna,
      Thanks so much for trying this dish!! I’m so sorry to hear it didn’t turn out for you! Please let me know if you try another method! Sorry for the trouble! xx

    2. Check your wild rice. The package on mine said to cook for 50 minutes, which is a super long time. If I had just followed the stove top directions, it would’ve never cooked. There must be some rices that cook more quickly.

  4. 4 stars
    I used the skillet method and I had to double the recipe. The flavors were good but the rice took soooo long to soak up the liquid ( I probably used too much) that the chicken was a bit dry. I wish I had cooked the chicken in the skillet and the rice in a pot.

    1. Hey there,
      Thanks so much for making this dish and sharing your feedback!! So sorry the chicken turned out dry for you! Doubling rice recipes can be finicky! xx

  5. 4 stars
    I found this really good! I was worried because reviews were mixed. I did the rice and veggies in the crock pot exactly as directed. Then did the chicken as instructed in the skillet directions. Put the chicken, sage, butter garlic mixture in the crockpot and put on low for another 30 min. and it came out great! I’m sure leftovers will be great tomorrow as well!

    1. Hey Amy,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

  6. 2 stars
    I’m giving this 2 stars for the crock pot method. I was really skeptical as cooking rice for 5 hours? I was right, the rice is mush, like completely obliterated. It was so bad that I had to throw it all away and cook another dinner, not great. The chicken also ended up being pretty dry 🙁 I think the skillet method may be the way to go here.

    1. Hi there,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Sorry for the trouble! xx

    1. Hey Jill,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽

  7. 1 star
    Ugh this recipe was a fail. I wish I would’ve read reviews ahead of time. The flavor was good, but the rice never cooked. I won’t try this again, but if you do, I would cook the rice separately.

    1. Hey there,
      So sorry to hear this recipe did not turn out for you, so sorry for the trouble! Please let me know if there is anything that I can help with! xx

  8. Crock-pot trial: I would agree, this is a bit of a miss compared to other recipes here on HBH but I think it’s because of the projected cook time and that’s not Tieghan’s fault. I think slow cookers/crockpot’s vary & I think that’s what happened in my case. I started prepping this around 4:30pm and started putting the ingredients in my crock pot around 5pm – hoping to serve at about 7:30pm. I cooked on high (2hrs projected cook time). After 2 hours, I noticed the chicken was no where near done. I gave another 30 minutes and temp checked the chicken – 135-140 degrees. I kept it cooking, and I realized the rice was not going to be done at all. I decided to cook a separate batch of rice. Once cooked, I added salt pepper & 1/2 the parsley. 8:00pm (3hrs later, chicken is only at 150). I kept cooking. At 8:30 – (155degrees) I decided to take it out and broil it as instructed for 3 minutes. While the chicken did not get crispy, it did smell like my house was on fire. (eek!) I took the chicken out – 165 – edible. I served with my side of rice & drizzled with the butter and broth from the crock pot. The flavors were there! But not as expected. Again, not Tieghan’s fault – perhaps my crock pot is in need of replacement, or I should have started much earlier. Regardless, always fun to experiment with her recipes & will continue to! Thank you Tieghan!

    1. Hey Lauren,
      Thanks so much for making this dish and sharing your feedback!! So sorry to hear you had some troubles! I used Lundberg rice and then yes, I think the slow cookers can affect the cook time. I appreciate your feedback and sharing what worked well for you! xx

  9. This tasted great (I added a little kosher salt) but the rice never fully cooked in the crockpot. Seems like the opposite experience of others. Any suggestions?

    1. Hey Megan,
      Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear about the rice! The only thing I can think of is the inconsistency in rice brands and slow cookers. Sorry for the trouble! xx

  10. 2 stars
    This was a miss for us – cannot recommend making this recipe. Dry chicken, mushy rice, and overall sort of bland. We’ll try to salvage the chicken into another meal but that will be challenging due to the dryness of it all.

    1. Hi Makenzie,
      Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if I can help in any other way! xx

  11. 5 stars
    I did the Skillet version of the recipe because I was a little nervous about trying the crockpot method based on the varying reviews. The Skillet method produced an excellent dinner. Very flavorful, wholesome, and hit all the right notes on a cold wintry day. So good. Even my picky eating kids ate and loved (most) of it. I’m excited to have the leftovers tomorrow.