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Slow Cooker Herbed Chicken and Rice Pilaf. I turned everyone’s favorite dinner into an easy and delicious slow cooker recipe using pantry staples like wild rice, autumn herbs, and chicken breasts. This slow cooked chicken dinner is a hearty, but healthy meal to come home to after a busy day. The best part? It’s the easiest dinner to prepare!

overhead photo of Slow Cooker Herbed Chicken and Rice Pilaf on serving plate

If there was ever a Gerard family classic dinner, it’s chicken and rice. You guys have heard me say this before, but my dad used to make my brothers and I chicken and rice at least a couple of nights a week while growing up. It was a staple dinner, mostly because it was one that we would all happily eat.

To this day, chicken and rice is one of my ultimate comfort foods. So it’s always fun for me to come up with new ways to serve it. Especially during the cooler fall months when all I crave is warming comfort food.

I’m sure you guys have noticed. I don’t think a day’s gone bye in the last few weeks that I’ve not made something cozy and delicious. And I am A-OK with that. Everyone has their thing. Mine is definitely fall comfort food, and I am clearly embracing it. I may even have had two slow cookers and an instant pot working their magic on Monday. Always testing something new over here…

photo of olive oil in sunlight

Anyway, every fall I get the urge to make a slow roasted chicken and rice dinner. It’s a classic, it’s well loved, and it’s good. This year though, I really wanted to come up with an easy way to get that slow roasted flavor, but in the slow cooker, and complete with wild rice and veggies, because I love an “all in one meal”.

I wasn’t sure how this would turn out, but in the end, I was so pleasantly surprised. This recipe is SO GOOD.

And it’s kind of healthy too. Plus it makes your house smell incredible. And did I mention it’s delicious? Oh, and simple!

Yes, you just have to make it.

chicken in skillet

Here are the details.

Start out by combining the rice and veggies in your slow cooker. I love using wild rice, it’s one of my favorite pairings with “roasted” chicken.

Next, season the chicken with fresh thyme and sage. Then pan sear it in a screaming hot cast iron skillet. Yes, I am telling you  to take the extra effort to dirty a skillet by searing the chicken first. Trust me, I wouldn’t tell you to do this if I didn’t think it was needed. But searing the chicken locks in so much flavor. It’s really just something you have to do. I know it’s super, super annoying, but in the end it will be worth it. And it really only takes an extra ten minutes to sear the chicken. Not a big deal.

Add the seared chicken right to the slow cooker with the rice. Now add the shallots to that hot skillet and toss them around in the chicken drippings to give them a little color. Then add the shallots (and all those good pan drippings) to the slow cooker.

Cover, and cook low and slow for a few hours. Then come home to a perfectly cooked dinner where all you need to do is serve. Nothing else, just grab your plates and some silverware and enjoy.

Simple as that. And yes, I’m also including Instant Pot instructions, but I do prefer this in the slow cooker.

overhead photo of Slow Cooker Herbed Chicken and Rice Pilaf in slow cooker before cooking

Slow Cooker Herbed Chicken and Rice Pilaf in slow cooker after cooking

I absolutely could not love this recipe more…even if it is lacking in color, and the photos are not my favorite. It’s one of those recipes that I’ll be coming back to time and time again, because it’s easy, it’s pretty healthy, and everyone enjoys it.

I love making this dish on Sundays, for a nice family dinner. It reminds me of being a kid again and that’s always a welcomed memory!

This recipe works great for any night of the week though. You can throw everything in the slow cooker in the morning, come home and dinner is done. Could not be easier or more delicious. Feeling like you guys will love this one!

close up photo of Slow Cooker Herbed Chicken and Rice Pilaf

If you make this chicken and rice pilaf, please 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Slow Cooker Herbed Chicken and Rice Pilaf

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Calories Per Serving: 439 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)
  • 3 cups low sodium chicken broth
  • juice of 1 lemon
  • 2 teaspoons dried parsley
  • 1 carrot, cut into 1 inch pieces
  • 1 cup wild mushrooms, torn
  • 2 pounds bone-in chicken breast and or thighs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • kosher salt and pepper
  • 4 shallots, halved
  • 1 sprig fresh rosemary

Instructions

Slow Cooker

  • 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.
    2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 
    3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.
    4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.
    5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. 

Instant Pot

  • 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.
    2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.
    3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 
    4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.
    5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. 

Notes

*I slow cooked this for 6 hours on low with great results. My rice is soft, but not overly mushy. Because we are slow cooking, the rice will be softer.

overhead horizontal photo of Slow Cooker Herbed Chicken and Rice Pilaf on serving plate

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Comments

  1. 4 stars
    I used boneless skinless frozen chicken and it turned out great! The only complaint: a bit too much lemon. Otherwise, delish!

  2. 1 star
    Bottom line: This recipe desperately needs a refresh/rework. We’ve tried both the slow cooker and the instant pot. Almost every comment mentions the rice as an issue.

    tl;dr: The chicken tasted good, but putting the seared (skin-on) chicken into slow cooker/instant pot undoes alot of the delicious crispiness. For rice, the amount of liquid suggested is just too much. It should probably follow the specific rice brand’s instructions; following the 3 cups amount seems to yield mushiness no matter the method.

    chicken comment #1 – the photos seem to show skin-on thighs, but that’s not in the recipe 16/4/2021. Makes a difference in cooking and searing time. loss of crispiness in slow cooker/instant pot doesn’t matter as much with skinless.

    chicken comment #2 – skin-on: you spend all that time deliciously searing the chicken and getting it crispy, and then when you put it in the pressure cooker, it’s in a high moisture environment and it comes out soggy. same deal with slow cooker.

    Wild rice/rice – it’s a mushy mess no matter what. My hypothesis is as follows – you need to calibrate the amount of liquid very carefully, and probably to follow the recommendations for YOUR rice. These liquid recommendations (3 cups + chicken juices, which increase with skin-on chicken) just do not work. Furthermore, the amount of liquid will probably not be constant when converting from slow cooker to instant pot.

    I highly recommend re-working, or refreshing, this recipe to address the majority of comments – mushy rice.

    1. Hey Lauren,
      So sorry this recipe has not been working for you, I appreciate your feedback. Please let me know if I can help in anyway! xTieghan

  3. 3 stars
    The chicken was incredible! However, the rice was essentially mush. I followed the recipe perfectly but my rice was definitely not how it looks in the picture.

    1. Hey Miranda,
      Thanks for giving the recipe a try, sorry to hear about your rice! Let me know if I can help in anyway! xTieghan

    1. Hey Rachel,
      Yes, that will work well for you. I hope you love the dish, please let me know if you have any questions! xTieghan

  4. I also added Broccolini and it was delicious, came out a little soupy, i will probably add less broth next time.

  5. 4 stars
    This was delish. I modified by doing 2 cups bone broth and 1 cup 1/2 1/2. Also I would cut down the rice to 1 cup combo brown and wild.

  6. 4 stars
    We cant get a wild rice blend in Ireland and I can’t find a long grain brown rice ( sad face). Could I just mix wild rice and ordinary brown rice? they do sell precooked wild rice mixed with other grains .. could I put it into the slow cooker 5mi before serving to heat the rice and soak the juices? I’d probably need to cut back on the volume of stock used too right?

  7. I was so disappointed that mine didn’t turn out as nice. I used the instant pot, and there was a lot of excess liquid. It was still delicious, just a little soupy. My beautiful seared chicken skin ended up all soft & flabby and sad. maybe I’ll try slow cooking and see if that works better next time.

    1. Hey Stephanie,
      So sorry this did not turn out as you would have liked, please let me know if I can help in anyway! Happy New Year! xTieghan

  8. 5 stars
    Made this in my Instant Pot, adding chopped cooked chicken after the rice and vegetable mix had cooked. Used 3 carrots, 2 stalks celery, 1 chopped red pepper. Subbed pinot grigio for 1/4 of broth, and stirred in 1 Tblspn prepared Dijon mustard with liquids before cooking 26 minutes on High Pressure. Allowed to release pressure naturally, then stirred in chicken chunks. Delicious!

  9. 5 stars
    Delicious! I did not use mushrooms, and I subbed boneless, skinless chicken breasts. Cooked it in the instant pot for 25 minutes as the recipe said, and it was perfect! Rice perfectly cooked, the chicken was tender, and it was super flavorful. A cozy recipe for a chilly day. Thanks for another great dinner!

    1. Hey Becca,
      Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Hi! Made this today, cooked on low for 5 hours. Absolutely delicious! The one thing is that the rice turned into mush. Any tips? Thank you!

    1. Hey Logan,
      Thanks for giving the recipe a try, so sorry to hear about the rice! Did you adjust the recipe at all? What kind of rice did you use? Let me know how I can help! xTieghan

  11. 5 stars
    Really good flavors and a healthy but filling meal! We cooked it on high for 4 hours and there was still some liquid in the bottom and the rice was a bit mushy. Do you think this would work well in a dutch oven? Thanks!

  12. So excited to try this recipe. If I’m replacing the wild rice blend with farro, should I make any modifications to the instant pot instructions and/or chicken broth amount?

    1. Hey Pauline,
      I have not tested this with farro, but I would leave everything the same. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Cathy,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Amy,
      Cremini mushrooms would be great here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    Made this today and it was delicious! I added like 5x the carrots and 2x the mushrooms just to include some more veggies, and a bit more chicken stock to make up for it. Ended up with a risotto-like rice which was delicious. Super easy, will definitely make again.

  14. 5 stars
    We’ve made this recipe twice now and it really is so amazing. The flavors are fantastic and it makes the whole house smell like fall.

  15. 4 stars
    This was a very simple but delicious recipe! I’m new to the crockpot dinner game but I enjoyed this one highly on this fall chilly night! I subbed boneless chicken thighs because that’s what I had at the moment and they came out a little dry but nothing a drizzle of balsamic glaze can’t hurt! My rice was lightly mushy but once it cooled down a little it seemed to firm up! I cooked on low for 6 hours so maybe I would try high for less time next time, Definitely would recommend!

    1. Hi McKaela! I am really glad this recipe turned out well for you! If you have any questions I can help with, please let me know! xTieghan

  16. 3 stars
    This recipe is super flavorful & delicious. However, my rice turned to mush (wild, brown & white rices), & the chicken a tad over done after 4 hours on LOW. I advise checking after 3 on LOW. I hate to think how 4 hours on high would have trashed it.
    Other than that, is super good. Love the fresh herbs.

    1. Hey Amanda,
      I would keep all of the cooking times the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. First, for the record, I love your recipes! I make at least one thing from your blog every week and everything is always delicious and so appealing on the plate. Maybe this would work better in the Instapot (I made mine in the slow cooker), because even though the chicken was so savory and succulent and my rice tasted great, the rice was so mushy! Maybe adding it later in the cooking process next time would be better to?

    1. Hey Megan,
      I am so sorry your rice was mushy, I’ve not had this issue, I will give this a try in the instant pot! Please let me know if you have any other questions! xTieghan

  18. I’m thinking of making this despite the mixed reviews. I was wondering if you used fresh or dried mushrooms? Thanks.

    1. Hey Janice,
      I used fresh mushrooms:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. Hi Tieghan, I couldn’t find bone-in chicken anywhere so I plan to make this recipe with boneless thighs. Will that work and does it change anything about the cooking time in the slow cooker? Thanks!

    1. Hey Aly,
      Totally fine to use, you can keep everything as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. I made this yesterday and am still enjoying it today—really happy with hope it turned out, even with some substitutions. I actually had to use dried herbs instead of fresh because it’s all I had available and the flavors still worked well. I also used chickpeas and added a russet potato pieces in lieu of mushrooms. The end result actually remained my husband and me of thanksgiving stuffing, oddly enough, in a good way!

  21. 5 stars
    Used the instantpot instructions, scaled down for 4 servings. Doubled the amount of carrots and left out the mushrooms, since my husband (unfortunately) doesn’t like mushrooms. Based on previous reviews, I cut the amount of broth so it wouldn’t turn out soupy (from 2 cups to 1.5 cups). Still a little more liquidy than I would have liked, but the flavors are SO GOOD and I loved having the main dish and side dish all cook at the same time in the same pot. Will definitely make again!

  22. 4 stars
    This recipe turned out great! I was a little skeptical after reading some of the reviews about mushy rice, but felt that it turned out great in the crockpot! I have noticed from previous recipes that the rice gets a different texture in the crockpot, so totally understandable if you weren’t prepared for that! Chicken had great flavor as well!

  23. 5 stars
    This is a great recipe, thanks. First time I did it, I didn’t add the salt and black pepper, but the dish does need it–now I season it liberally. I useed organic chicken stock, whihc gives the rice a great flavour. When it’s done, you can add streamed veg (brocolli, long beans etc) for a really healthy meal, or toasted cashews and raisins to give it a twist. Lovely!

  24. 5 stars
    Stunningly delicious! I feel like I’ve been looking for this recipe for years and it finally found me. The aromas this dish release are reminiscent of my Nonni cooking a roast. Classic smells, sooo easy. Give it a try, you won’t be disappointed.

    1. Wow that is so amazing! I am really glad this recipe brought back some good memories for you, and I hope you continue to enjoy it! Thank you Sabrina! xTieghan

  25. Any advice if I’m using boneless chicken thighs in my instant pot? I already have them on hand and would like to try those instead of bone in.

    1. Hi Brie! Boneless thighs will still be great. You shouldn’t need to make any adjustments. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  26. The chicken was absolutely delicious, but my rice was really overcooked. I cooked it on low for 6 hours. Do you think the shorter cook method on high would help with that issue?

    1. Hey Gail! You can try cooking the short time at a higher temp. What brand/variety of rice are you using? Cooking times vary a lot depending on the rice. Please let me know if you have any other questions. I am glad you enjoyed this recipe! Thank you!! xTieghan

    1. Hi Danielle, I would recommend doubling the recipe, BUT if you double the recipe I would also recommend using 2 slow cookers. Or cook 1 portion in the slow cooker and one on the stove top. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  27. This was amazing! Just made it tonight and really loved it! Also, smelled great in the house. Thank you for this recipe!

  28. I just made this in an Instant Pot. My husband won’t eat anything with bones in it, so I used boneless skinless chicken breasts. I was wondering if it would have enough flavor, but it was still amazing! The lemon kicked it up a notch. I also used a blend of wild rice, brown rice, & lentils from the bulk section. There was just a little bit of extra sauce that moistened the chicken breasts at 30 minutes with a quick release. Thank you so much, Tieghan. I can always count on my cooking efforts turning out well when I use your recipes!

    1. Wow that is so great to hear! Thank you for trying this, Jeanne! So glad you and your husband enjoyed! xTieghan

  29. Hi! I made this today in the crock pot and for some reason the chicken was a bit dry. What did I do wrong? I cooked it for 6 hours at low. I used one chicken breast, bone in with skin, and two thighs, and the meat was just a bit dry. The taste was amazing but when I make it again what should I do differently??
    Thanks so much

    1. Hi Andria, why don’t you try adding the chicken around 5 hours cooking. That should fix the dryness. Alternately, using large chicken would help as well. Just be sure the chicken is cooked before eating. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  30. 5 stars
    Delicious!!!! Thank you! I’ve made it several times and it’s amazing! Looking forward to trying more recipes! It was worth taking out the pan!

  31. 4 stars
    I made this today. It came out fairly well in the slower cooker. It was a little bland but that’s my fault for not using enough salt. The one problem I had was that after 5 hours of cooking on the LOW setting, there was still way too much liquid in the pot. I switched the setting to HIGH and let the slow cooker go for another hour but there was still a lot of liquid left. The wild rice absorbed some more liquid as the pilaf sat but not by much. The rice was a bit mushy for my liking. It was more like a creamy risotto. 3 cups of broth is a bit much for this recipe especially considering the mushrooms and carrots will release liquid and the chicken will release some juices. 2 cups of broth might be better.

  32. 4 stars
    Instant pot instructions should reduce liquid some. Wild rice has a 1:2 rice to liquid ratio, but brown rice is only 1:1, so with a blend a 1:2 ratio is too high. You can also start with the sauté step in the instant pot and then add in the other ingredients. My rice was done, but the dish was soupy. Flavors were wonderful, though!

    1. Hey Caitlin! So sorry you had trouble. Next time try only using 2 cups. I t sounds like your instant pot really locked in the moisture. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  33. 4 stars
    I just made this in the instant pot. Flavor was so good but can’t give 5 stars because there was way too much liquid still sitting in the pot. It was basically stew-like but everything was fully cooked. We strained everything out before serving. I double checked the recipe and I followed exactly… usually rice to liquid is about a 1:1 ratio so I’m assuming this is the problem… anyone else?

    1. Hey Megan, I haven’t had any readers have issues with this being too liquidy, but I am so sorry you had this issue!! What brand/variety of rice did you use? Maybe this is the difference? Next time try using only 2 cups broth, then add more as needed. Please let me know if you have any other questions. I hope this helps you! Thank you! xTieghan ??

  34. 5 stars
    I have this cooking in the slow cooker at the moment. I just snuck a quick bite because it smells amazing. I just wanted to let you know that the flavors are INCREDIBLE!! And I’m actually going to take it out of the slow cooker a little earlier to savor some of the broth at the bottom. Fantastic job! You are truly an artist!! Thank you for the great recipe 🙂

    1. Hi Denise! A wild rice blend will be perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  35. 5 stars
    Made this last night and it turned out great! Super hearty- the chicken was tender and very flavorful- searing was definitely worth it!! Rice and veggies tasted yummy as well. Only thing I tweaked was using ~2 and 1/4 cups of chicken broth versus the full 3 cups (based on reviews and what I had left in my fridge!). Also added extra carrot and used yellow onion vs shallots because grocery was out! I cooked on low for ~5 hours and we felt that the rice was softer, but not at all mushy!! Perfect for fall. Thanks Tieghan!

  36. 5 stars
    Hey, I have a question. Can this be made in a normal pot or does it have to be a slow cooker or an instant pot? Just moved out of my parent’s home and I’ve been depending on your recipes to feed me and my roommates!

    thanks!

    1. Hi there! You can easily make this on the stove following the instant pot directions. Follow the directions through step 3 adding the rice and broth, then add back the chicken to the pot. cover the pot and cook over low heat for 45 minutes or until the chicken is cooked through! That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  37. 5 stars
    I made this for the first time for my family, and they absolutely loved it! It had so much flavor and it’s delicious. Thank you for sharing this awesome recipe with us.

  38. I cannot wait to make this! I have a pretty severe dislike of mushrooms, (I know, its unfortunate) so I am wondering if you have a substitution recommendation? Thanks so much. I have NEVER been disappointed by one of your recipes! And your descriptions make it so simple to follow! Thank you for taking my home kitchen and turning it into a restaurant meal producing beast!

    1. Hi Labri!! Honestly, you can just leave the mushrooms out and use a couple extra carrots. That will still be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you for all your kind words! xTieghan

  39. I followed the recipe for the instant pot but there was so much extra liquid and the rice wasn’t quite done! What did I do wrong??? I put it back in for 5 minutes and I’m waiting now. Sure smells delicious so I’m crossing my fingers that it just needed a tad longer.

    1. Hi Elizabeth! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Did it end up turning out ok for you? Hope I can help you! xTieghan

  40. Excited to try this! Have you ever made it with boneless chicken breasts? Would it change anything?

    1. Hey Lindsey! Yes, I have! The chicken is just a little bit drier since it cooks up faster than a bone in chicken. Honestly, it’s still great though and often times I just use boneless skinless chicken breast. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  41. Me again! I just wanted to pop in and update what I did the second time I made this recipe.
    1. I used boneless skinless thighs (oops) and I browned them about 3 minutes in the pan, then 2 additional minutes with the shallots. I did not change the IP cook time.
    2. I used 2 cups of broth, not 3. This was the PERFECT amount of liquid. While there was a little bit extra at the end, it ended up getting soaked up in the leftovers, which tasted like a rich risotto the next day.
    This recipe just keeps getting better and better! 🙂 Thanks!

  42. The photos show a blend of rices used, but the recipe only calls for wild rice. Did you use a specific blend? My favorite has white, brown, red and wild rices, but it’s a quick cooking rice that I think would be mushy in my slow cooker!

  43. Hi Tieghan,
    I’m a long time reader, first time commenter. I would like to make this in the oven (or on the stove top). What do you suggest for cooking time and temperature? I have had wonderful success with many of your recipes (I lived in Asia for a long time and especially love your ramen and soups), but nothing I have ever made in a slow cooker worked out so I re-homed it. Have not yet jumped on the InstaPot train). Your blog is wonderful and photography gorgeous. I also love your use of pottery and linens – feast for the eyes and stomach! Thank you.

    1. Hey Kelly!I’d actually just recommend the below recipe if you would like to use the oven. OR use the method in the below recipe and then use the ingredients for this recipe. Either works. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      https://www.halfbakedharvest.com/one-pan-autumn-chicken-and-wild-rice-casserole/

      https://www.halfbakedharvest.com/one-pot-autumn-herb-roasted-chicken-butter-toasted-wild-rice-pilaf/

  44. 5 stars
    Hi Tieghan! Just made this for dinner tonight. Here’s how it went!

    1. I used two leg/thigh skin-on pieces of chicken. It was about 1 1/2 lbs. I browned in the skillet. My question is this- why does my oil pop sometimes? Is it because maybe there’s too much water in the chicken? Had to turn the heat down to like 5. Should I be using a screen to catch the splatter? I’m still kinda new at searing.
    2. When I opened the Instant Pot yes, it looked watery and no, it did not look like your gorgeous pictures. But, after some seasoning (classic S&P) the flavors really came through, very delicious. I used Trader Joe’s wild rice and it seemed cooked with just a little bite in it.
    3. The carrots were great, honestly wish I added an extra one or two.
    4. I didn’t care that it was “watery”. More accurately, it was “brothy”. I just took it out of the IP with a slatted spoon is all. Chicken was cooked perfectly, loved to have a little of everything in each bite.
    5. This is the first IP receipt I actually liked. Thank you!!!!!!!!

  45. 3 stars
    I liked this but my rice was too mushy. I wouldnt use bone in chicken again as we were picking bones out of our mouths entire time. I used slow cooker for five hours. Boyfriend didnt like it either. Plan to try again with less chicken stock and a different rice with boneless chicken.

    1. Hi Kelsey! The brand I like to use is Lundberg. Link below! Please let me know if you have any other questions. Glad you enjoyed the recipe. Thanks so much!! xTieghan ?

  46. 5 stars
    We made this recipe for dinner last night and it turned out great! We substituted yellow onion for shallots and brown rice for wild rice because that’s what we had in the cupboard. Using the slow cooker method, it took 4 hours on high for the rice to cook. It was such a big hit, I’m sure we will make it again soon! Thanks for the recipe!

  47. I am going to try this. I think this is something my dad might eat but certainly I will like. Will let you know. Thank you and looking forward to your other recipes. Have a great day !

    1. Hey Shelby! I think using a whole chicken would work, but I have not tested this so I cannot say for sure. Please let me know if you have any other questions and let me know how it turns out. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

    1. HI! Can you give me any more info on how you made this? Did you use the slow cooker or instant pot? How long did you cook for? Any details would be really helpful. I have not had other readers with this issues, so it’s hard to know what is happening.

  48. 3 stars
    I made this in the instant pot and while the chicken tastes great, it was basically soup when I opened it! Way too much liquid. I will cut down to 1.5 or 2 cups of broth next time I make it. Super bummed, but I can’t wait to try it again will less broth!

  49. 4 stars
    Hmmm…I am just reading the other reviews and noticed several reviews talked about orzo…and you wrote there was no orzo in the recipe….and, the recipe above doesn’t show it…Although,I used israeli couscous (like orzo) in mine as well… I cannot imagine that I dreamed that up and added it to the wild rice in the recipe…I follow recipes to the T normally…
    BTW…the rice/couscous combo was the part of the recipe my husband and I liked the best…

  50. 4 stars
    I made this in a slow cooker on the low setting for 5 hrs. The flavoring was very nice, although my chicken breasts were very overcooked. I would definitely make this again but the time the chicken stays in would need to be adjusted.

  51. 2 stars
    I liked the idea is the recipie but the chicken turned out very dry, there was surprisingly little flavor despite all the herbs and the rice was too mushy for our taste.

    1. Hi! I am so sorry to hear that this did not turn out well for you. Are there any questions I could help you with? I hope you love some other recipes on my blog!

  52. 5 stars
    This is the new favorite at my house! Tasted as good as it smelled! I used my crockpot and although the rice was a little mushy we all thought it tasted like stuffing- so no harm there! I used skinless chicken breasts and thighs and I think next time I’ll just use a bunch of thighs bc they seared the best. So good. Sad we polished off already!

  53. 2 stars
    What a disaster! Help! I just made this for dinner in my instant pot and when I opened it, there was a soupy mess. I used a little of 3 cups of broth, but ended up looking like soup. Anyone else have this issue?

  54. THE HOUSE SMELLED TERRIFIC … BUT THE RESULTS WERE LESS SO. MY WILD RICE/ORZO WAS MUSH & THE CHICKEN THOUGH TENDER HAD AN ODD TEXTURE VERGING ON “PASTY”. USED THE LOW/6 HOUR VERSION & WAS A BIT CONCERNED THE WILD RICE MIGHT NOT BE DONE. WONDER IF I SHOULD GO WITH HI POWER & SHORTER TIMING ……… READ A FEW REVIEWS & SEE THAT SOMEONE EVEN SHORTENED THE SHORTEST TIME. ANOTHER WAITED TO PUT IN THE RICE WHICH MIGHT BE TRICKY AS IT’S SUPPOSED TO GO ON THE BOTTOM. HATE TO GIVE UP BECAUSE YOU HAVE SOME DELICIOUS COMBOS … BUT THIS WAS DISAPPOINTING AS I HAD COMPANY OVER, TOO.

    1. Hey Toni, there is no orzo in the recipe. Maybe that was your problem? How much orzo did you use? Any info on how you mad this would be helpful. Without details I am not sure I can advise you.

  55. 5 stars
    I made this recipe with chicken thighs the other night and it was so delicious! I cut the chicken off the bone and mixed in before reheating the leftovers, then sprinkled with a bit of grated Parmesan and melted under the broiler. That was so yummy too. I’m excited to try the One Pan Autumn Chicken and Wild Rice Casserole with spinach and Gruyere next. Thanks for these amazing recipes!

    1. Hey Laura, there is no orzo in the recipe. I have removed it as people where having issues with it becoming too mushy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  56. 5 stars
    Made this tonight and it was so yummy! I cooked it in the oven though at 350 for the first hour covered and another 1/2 hour uncovered. I moved recently and couldn’t find my crockpot! Can’t wait to try it again in the slow cooker. Thank you for many amazing recipes I’ve loved so of them and your photography is beautiful!!

  57. 5 stars
    I made this tonight using Trader Joe’s sprouted brown rice and it was FABULOUS! I followed the package instructions for how much chicken broth to use, and after 3.5 hours on high, it was perfect! The herbs and chicken flavored the rice, which turned risotto-like but divine. Thank you for such a yummy recipe!

  58. 5 stars
    I made this tonight using Trader Joe’s sprouted brown rice and it was FABULOUS! I followed the instructions on the package as to how much chicken broth to use, and I cooked it on high for 3.5 hours – it was perfect. The flavors from the herbs and chicken made the rice almost like risotto. Thank you for such a yummy recipe – it was a hit with my family!

  59. 5 stars
    Hi Tieghan, This recipe for the slow cooker herbed chicken and rice pilaf was the ultimate fall season meal! EVER! I came across this creative collection of taste, herbs, comfort and flavorful delight by error and so glad I did. After reading and perusing all the detail of the recipe and then the reviews I had to make this for my family TODAY! I will have to double the recipe because its gone too fast … I thought we would have this to graze on for a couple of days.. its slow cooking in the the large crock pot … NOT! We were still talking about it tonight and shared with friends and family. Now, because of the reviews relative to the rice being mushy I improvised a bit to avoid that experience. I also changed up the veggies based on what was available today in the frig. I used Long grain and wild rice (Near East brand) at the bottom of the crock pot as instructed. I had asparagus with the rice, The chicken I had leg meat boned/skinless and still seared as noted on the recipe. You are right it is worth the 10 mins. my goodness is it every worth it! Then followed the remaining recipe ingredients however, no carrots but used yellow and green zucchini on TOP of the chicken and drizzle the drippings from the onion and meat. I used only 2 cups of the chix broth enough to cook the rice but not causing a soupy texture with the ingredients to hopefully avoid the mushy. After 4:30 hrs… it was amazing!!! We are still salivating the flavors and seasoning. I am a HUGE fan of sage and thyme. The rice was not mushy but more like a risotto texture but still rice-like. This will be part of Thanksgiving somehow. Well Done Tieghan! This is a keeper indeed!

  60. 1 star
    Bummer. The recipe and description was awesome. Unfortunately, it was awful!! What I got out it was 2 lbs of chicken for soup. Don’t waste time or ingredients….

  61. 5 stars
    Hi Tieghan!

    I made this last night, and it was DE-LICIOUS. Based on the issues some were having with the rice, I followed the recipe almost exactly as is except I put in the rice and the mushrooms in for the last two hours only. I used the low setting on my Crock Pot, for 5 hours, and a long gain dark brown wild rice that is rather hearty – takes about 50 minutes on the stove top. No orzo, because I have never been able to find it here in Scandinavia. 😉

    I think based on varieties of rice, and different brands of cookers, there are going to be inconsistencies. No need to kill the messenger if the results don’t turn out the same for everyone. Cooking is never an exact science, and 100 people making the same recipe in 100 different settings – will likely have 100 different minor or major variances in results. That’s why I always tweak, check, and experiment midway through anything I cook. (Multiple times.) At least until I know the recipe like the back of my hand.

    The flavor was great and everything was delicious and cozy – great combination of herbs. The smell of sage cooking is one of the best things…ever.

    1. HI! I think rice might end up really mushy. If you want to use regular rice. I recommend adding the rice 2 hours into cooking, using 1 1/2 cups rice and 3 cups broth . Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  62. Hello,

    This looks so yummy and comforting while the temperatures are falling here in New England. I will be making for the Patriots game tomorrow. I will be making a couple of your recent drink recipes! Perfect for Fall and Halloween. Thank you for sharing !

    Claudia

  63. Could you make this on the stove or in the oven with a Dutch oven or pan? I dont own a slow cooker or instant pot but would love to make this! (Your recipes are always amazing)

  64. 5 stars
    I made this yesterday and it turned out great! I cooked it for 3.5 h on high instead of 4 as I wanted to make sure the orzo/rice weren’t too mushy and although on the soft side, they actually held up quite well. I made sure to mix them well with the broth so it didn’t all stick to the bottom. It was so beautiful once assembled even before cooking! I added extra chopped rosemary and it turned out to have so much nice flavor and the chicken was GOOD. Searing it really was such a good idea, thank you. Thank you so much for your recipes, I enjoy making them so much and as a working Mom you save me so much time! Thank you!

  65. 3 stars
    Just tried this in the instant pot, without the orzo. It’s a bit soupy, but not mushy. Crispness is chicken disappeared but flavor is decent. I’d try in slow cooker but can’t say I’d do it in the instant pot again.

    1. Hi Julie! I am sorry about that! I hope this turns out better for you in the slow cooker. Let me know! Thank you!

  66. 4 stars
    Really good flavor! But I agree the slow cooker does make the rice and especially the orzo(which I would eliminate next time) a bit mushy. I’ve never been a huge fan of crock pot dinners but thought i’d try again. Guess I’m an old school oven kinda gal.

    Any tips for doing this recipe in the oven vs crock or instapot? By the way LOVE your cookbook! Most beautiful pictures and creative dishes. Will be gifting some at Christmas for sure!

  67. I made this this morning before the orzo was omitted and had the same issue with the rice/orzo turning to mush but the flavors were on point and the chicken was great! Takes me back to my mom’s kitchen and cooking with her (pure comfort) so I’ll definitely be trying this recipe again without the orzo…

    1. Hey Rachel! I have removed the orzo from the recipe. No orzo is required! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  68. Oh…. I had the same result, mushy gelatinous rice and orzo. Help. Flavor was great so I have hopes for this recipe yet!

    1. Hey Diane,

      I am so sorry for the trouble. The rice will be on the mushy side because it’s slow cooking, BUT it should not be overly mushy in anyway. I tested this an addition time and have decided the recipe is better made without the orzo, which I think Is where people are having issues. Again, so sorry for any trouble, but hope you make the recipe again and enjoy! Tieghan

    1. Hey Susan,

      I am so sorry for the trouble. The rice will be on the mushy side because it’s slow cooking, BUT it should not be overly mushy in anyway. I tested this an addition time and have decided the recipe is better made without the orzo, which I think Is where people are having issues. Again, so sorry for any trouble, but hope you make the recipe again and enjoy! Tieghan

  69. 1 star
    My orzo turned to a glutinous layer of yuck at the bottom of my slow cooker! Looks awful! Still tastes good if you can get past the texture of paste. ?. I re-read the instructions. I did everything correctly. Maybe the orzo should go in in the last 45 minutes? It needs serious tweaking.

    1. Hey Wendy, so sorry for the trouble. Are you mixing the orzo up with the wild rice or did you just layer it on the bottom of the slow cooker? My orzo was soft, but nothing like a paste, so I am not sure what is happening. Hope I can help!

  70. this sounds amazing! do you think there’s a way to adapt this for an instant pot? Obviously the searing would work well there, but not sure how long to cook the chicken/rice. Would love your thoughts!

    1. Hey Kaitlyn! Instant Pot directions are included in the recipe right below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  71. I just want to tell you how much I enjoy your blogs and recipes. Your style is absolutely lovely and your recipes are well written and beautifully presented. I have tried some and they always turn out great. I feel a connection to you, too as we have a condo in Frisco and spend a lot of time in Summit County. Our other home is in Fort Collins. I share your love of our Colorado – lucky us to be able to live and play in such an incredible state. Pat yourself on the back for what you do and keep doing it with your light heart and joy – it shows through what you do!, thank you! Have a fun day playing in your gorgeous kitchen!

    1. Hi Carole! This is so sweet, thank you! Fort Collins is such a great place to live and I bet its so fun coming up to the mountains! I hope you have a great rest of your week!

    1. HI! Yes, brown rice will be great, but I recommend cooking and hour less do to brown rices shorter cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  72. I’ve tried other slow cooker recipes with rice/orzo and after sitting in the crockpot all day I find the rice gets super mushy. Did you experience that with this recipe?

    1. Hi Emilie, Yes, the rice will be a little mushier than if you where to cook it on the stove-top, but because I am using wild rice (which takes much longer to cook than regular rice), it’s not overly mushy in any way and still taste great! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  73. 5 stars
    Love the photos. Dish looks delish. Do you have IPot instructions? Dumped the slow cooker long ago, since I much prefer the taste of a braise in the oven. Also, recipes would usually say 7-8 hrs, and with work and transportation, etc I’d be gone 9+ hrs. Food left on warm would usually be over cooked and lacking color. Or, lots of time/to much prep in the am with getting kids to school, etc.Ok that’s end of the slow cooker rant. Had to get it out! Can’t wait to make this yummy chicken dish though (another way) very soon.

    1. I hear ya, but I still enjoy some slow cooker recipes! 🙂 Thanks so much, Joyce! Hope you love this recipe! xTieghan

  74. Don’t be silly, these photos are awesome. Sometimes brown foods are totally the best, and loving all your cozy meals at the moment as this is exactly the sort of thing I want to be making. This week already I’ve made a big batch of my Mum’s bolognese sauce (https://www.rachelphipps.com/2013/09/recipe-simple-delicious-bolognese-sauce.html) and I’ve got a big pot of slow roasted tomato and butternut squash soup on the go right now! Bookmarked this for week after next where I’ve got so much on the slow cooker is going to become my bff!

  75. Looks yummy! Nothing wrong with the pictures nor the color of the dish. It is very flavorful looking to me.

  76. This looks absolutely beautiful…will make this weekend. We are still having really mild weather here in northern Europe, but the leaves are turning and falling and it’s really starting to look like autumn…so this cozy and gorgeous meal will really hit the spot.

    I’ll come back and rate after making it (don’t want to rile up the “ratings police” haha) but visually, and description-wise, this is a perfect 10 already!