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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.
Followed the recipe for slow cooker and cooked on low for 5 hours. Everything was WAY over done. Chicken was very dry and the rice was mush. It smelled amazing and I think the flavors would be good but over all the cooking time didn’t work out. I would try this again and just not cook so long.
Hi Nicki,
Thanks for giving this recipe a try, so sorry to hear everything was overcooked. Let me know if you try the stove top method and if that works any better for you! xT
I had the same experience, Nikki. Was really looking forward to eating this but the rice ended up looking like mashed potatoes and chicken was very dry. I think doing it in the Dutch oven would have turned out better.
This was so good! I used the recommended Lundberg brand wild rice blend and cooked on high for 6 hours. The rice pilaf was perfect and the whole dish was so delicious and comforting. My husband is eating the leftovers today and told me they taste like Christmas dinner. Definitely adding this to the weekly rotation!
*cooked on LOW for 6 hours.
Hey Ann,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
Hello Tieghan!
If i were to make this but in a dutch oven, could you please tell me at what temperature should my oven be and how long would the cooking time be?
Thank you !
Hi Cinthia,
I would go ahead and follow the skillet instructions:) Please let me know if you have any other questions, I hope you love this recipe! xx
The flavors in this dish are great, but I think the directions are off in regards to cook time. I used the stove top directions (with Lundberg rice) and the rice was nowhere near done. Your directions call to cook for 15 minutes on the stove top and then 15 minutes in the oven. Looking at the rice package it calls for 45 minutes at a boil and then 10 minutes to steam with lid on. In then end I followed your directions and then added an additional 25 minutes on the stove top at the end (with lid on). So the chicken ended up being a bit overcooked and dry, but flavor was good.
Hi Deb,
Thanks for giving this recipe a try and sharing your feedback. I tested this recipe a bunch of times and the directions that I shared are what worked well for me! Let me know if I can help! xx
This recipe turned out so rich and delicious! After 3 hours on high the chicken was cooked however the veggies and rice took an extra 1.5 hours on low to cook and absorb the liquid as many other commenters shared so plan accordingly if you want to eat everything together. Another great recipe by HBH though!
Hey Taylor,
Awesome!! I appreciate you making this dish and sharing what worked well for you! So glad it was enjoyed! xT
I made this recipe in the insta pot over the weekend. It was easy and delicious. I will definitely keep this in my rotation. Thanks for the inspiration.
Hey Evangeline,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
I just made this recipe in the instant pot and unfortunately the rice was not cooked and fluffy as it should have been and there was way too much liquid. I was disappointed because every other recipe I’ve made by you have been awesome. I wonder what could have gone wrong?
Hey Abbey,
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear it was not enjoyed. I think it must be the difference in rice brands, what did you use? I really like Lundberg. I hope this helps! xx
Loved the flavors, especially the crispy sage
Hey Jolene,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
This is the second time I’ve made this, in the crockpot on high for 3 hours, and the liquid does not absorb and the rice is not fully cooked. I’ve had to finish cooking the meal on the stove both times. What am I doing wrong? I followed the recipe to the T.
Hi there,
Thanks for giving this recipe a try and sharing you feedback! So sorry to hear you are having issues. What kind of rice are you using? I think it’s the different variations of slow cookers and rice brands causing this issue. xx
This has been happening to me too! The rice isn’t being absorbed or cooking. I use a combination wild and brown rice like the ingredients list. I cook on low for 5hrs. Chicken is done but the rice is no where close to done. So sad!
So sorry Jessica! I might try another brand of rice, I really like Lundberg! Let me know I can help in any other way! xx
I love the flavors of this recipe and have made it twice, but each time the rice comes out soupy. Any idea what I might be doing wrong?
Hey Jane,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Sorry to hear about the rice. What kind are you using? I like Lundberg! xxT
Really really good. I’ve made this recipe for my family twice so far within the time span of a week and they all love it so much. A great recipe for winter too; just makes your whole body feel warm and cozy. I used the skillet method both times since I saw reviews of soupy rice for people who used the insta pot or crock pot. My rice turned out perfect both times and it only took about an hour total to prepare and make. Really such a good recipe 😋
Also the chicken came out a little dry the first time because I cooked it too much in the skillet before transferring to the oven, so the second time I didn’t even check the temp when cooking on the skillet and took it off as soon as it was a light brown all the way around. Came out of the oven perfectly cooked, about 170-175 degrees
Hey Calleigh,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)
Questioning whether to use chicken thighs or breasts? Boneless thighs? Skin on? Hmmmm
Hey Kim,
I would use boneless chicken, but you can use thighs, breasts, skin on or off, totally up to you! I hope you love this recipe, please let me know if you give it a try! xx
Made this recipe tonight and after reading the reviews I made the rice separately on the stove, and the chicken in the crockpot as directed. It turned out great!
Hey Lauren,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Thanks for sharing what worked well for you! xx
Hi Tieghen! Thanks for being my go-to for recipes :). Can I double this in the instant pot? Farrah
Thanks so much Farrah!! Unfortunately, I don’t think that would be the best option for you, I would stick with the recipe as written. Please let me know if you have any other questions! xT
I doubled this recipe. It was absolutely amazing! My 6 year old grandson said it’s the best meal ever!
Hey Lois,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Made this at the beginning of the week, and it was so yummy! I made it with chicken thighs and omitted the mushrooms since the mushrooms I had on hand were questionable and didn’t want to risk it. My husband really enjoyed it and asked if I could make it again sometime! Putting the chicken in the oven with the garlic butter made the chicken so much better than most other slow cooker chicken recipes I’ve made.
Hey Courtney,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx