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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.
Do you think I could make this with boneless, skinless breasts?
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
I also added Broccolini and it was delicious, came out a little soupy, i will probably add less broth next time.
Thanks for trying the recipe Melissa! xTieghan
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.
Hey Kasey,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
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?
Hey Mimi,
I would just use a mix of wild rice and brown rice, I think that will work well! xTieghan
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.
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
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!
Hey Robin,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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!
Thank you so much Hilary! I am really glad this recipe turned out so well for you! xTieghan
Can’t wait to make this tonight! Do you think I could add extra veggies?
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
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!
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
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!
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?
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
I’d really like to make this. Can I make it with skinless chicken breasts?
Thanks.
Cathay
Hey Cathy,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
It’s in the slow cooker right now. Can’t wait! My house smells heavenly.
Thank you Marie! xTieghan
What kind of mushrooms could I substitute if I don’t have wild ?
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
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.
I am really glad this recipe turned out so well for you Kait! Thank you for trying it! xTieghan