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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.
I’m mixed on this one. Tried the crockpot on high and the rice and veggies were HARD. So I ended up having to toss it in a baking dish and it still took well over 40 minutes. The flavor is fantastic and the chicken tastes good after broiling, but definitely need some adjustments to cook times next round. I didn’t find that the liquid ratio was too much. It worked perfectly by the time the rice did finish cooking. This is only the second recipe, out of dozens of hers we’ve tried, that we haven’t absolutely loved. Giving it three stars for now because the basis is good, but we need to tweak it for us 😁
Hey Kera,
Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear you had some issues with the cook time. Let me know if you try a different cooking method next time! xT
I tried this one for my boss and they love it.
I really love all your recipes.
Thank you for sharing.
God bless you.
Hey Gemma,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
This was really good! I read a lot of the comments and decided to do the skillet version and less chicken broth, I kind of did what the package of the wild rice suggest for water and this came out perfect!
Hey Alexus,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Just made this today, delicious!
Hey Kathleen,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
I love wild rice and chicken so wanted to try this out! I made it in the crockpot and overall, the chicken was great! Loved the extra step of broiling and the butter sauce! The rice came out a little mushy and once I served it, there was some uncooked rice at the bottom! Ugh! So frustrated to have a side dish that wasn’t great.
Hey Bonnie,
Thanks for giving this recipe a try and sharing your feedback! So glad the chicken turned out well for you, sorry to hear about the rice! xx
Least favorite receipe on here so far 🙁
Hi there,
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
Delicious! I seared the chicken (I used thighs) on both sides before adding them to the crockpot. I skipped on putting the chicken to the oven as I feel like that would’ve dried them out.
Hey Michelle,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
Both my husband I thought this was delicious.
Hey Melanie,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
Was wanted to try this for a while. Even went out a bought a crockpot! The rice came out super mushy and the chicken was very dry.
I love the flavors in this recipe. After reading comments, made it in the instant pot so the rice wouldn’t be super mushy, but didn’t follow the comments about using less liquid. Ended up a bit soupy. But given I have a cold, soup is a good thing!
Hey Olivia,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Loved this dinner. I cooked in the instant pot and turned out really nice. I may have used too much broth because it was a little soupy but soaked up quite a bit after a few hours. Wasn’t sure that is how it should be since it says to fluff rice before serving and that was not really an option. (:
Hi Deanne,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! Sorry about the rice! xT
The rice was a pot of mush … threw out …. The chicken was dry … not enough sauce .
Would not make again
Hi Elaine,
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 something that I can help with! xx
Rice was mushy but had good flavor. Wonder if I can put chicken in crock pot an hour sooner and then take it out and add the rice mixture so it cooked for less time? It was in crockpot for 5 hours. I’ll try it again.
Hey Jennifer,
Thanks for giving this dish a try! Sure, I don’t see why that wouldn’t work for you! Let me know how that turns out! xT
This was my first recipe I’ve made by Tieghan and it was sooo good! I was worried from the other reviews that the rice would be mushy but it wasn’t at all. I made it in the crockpot, used only 3 cups of chicken broth (like others recommended) and the same brand rice that she used. I’ll definitely be making this again! Thank you for the recipe 🙂
Hey Kim,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
Yummy! Based on the other reviews, I didn’t want to risky mushy rice so did the stove top method. Thanks to another review I followed their reco and cooked the rice and veg for 15 min on their own before adding back the chicken and continuing with the recipe. I also added just under 3 cups of broth. I used the same brand as Tiegan for the rice. Kids even liked this one 🙂 thanks for another recipe!
Hey Lauren,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
This was a huge hit tonight! i loved it because i almost had all the ingredients. My hubby and kids cleaned their plates!
Hey Stephanie,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT