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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!
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…
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.
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.
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!
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
Servings: 6
Calories Per Serving: 587 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)
- 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.
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.
Yes love that! Thank you so much Nicole! xTieghan
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!
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
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.
Thank you so much Margaret! The recipe works well for me, but I will look into it again! xTieghan
This has become one of my go to meals for the fall!
Thank you Brandi! xTieghan
If I use boneless chicken thighs how long should I cook it for? Thanks
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
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?
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
I’m thinking of making this despite the mixed reviews. I was wondering if you used fresh or dried mushrooms? Thanks.
Hey Janice,
I used fresh mushrooms:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
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
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!
Thank you Sarah!! So happy this recipe turned out so well for you! xTieghan
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!
I am so glad this turned out so well for you, Blayre! Thank you so much for trying it!! xTieghan
Very easy very delicious!
Thank you Jenna! That is so great to hear! xTieghan
Made it..It will become a favorite crockpot chicken recipe.
Thank you so much Keshet! xTieghan
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!
Thank you so much Natalie!! I am really glad you enjoyed this one! xTieghan
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!
Thank you so much Rich! I am really glad this turned out so well for you! xTieghan
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.
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