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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.
I accidentally picked up just brown rice. Will the recipe work with brown rice instead of wild rice?
Hey Lisa,
Sure, that should be just fine for you to use! Let me know if you give this recipe a try, I hope you love it! xT
Made this. Cooked the rice on the side with ch.broth, parsley lemon and s&p.
Was so delicious!
Hey Lisa,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
I loved this! I was wondering what to make for lunches for the week and came across this recipe. I had most of the ingredients already. I didn’t have shallots, wild mushrooms, or fresh herbs so I substituted yellow onion, white mushrooms, and dried herbs. It was super easy and the rice turned out perfect! I saw others comment that the rice was over cooked so I checked it at like 2 1/2 hours after cooking it on high. It still needed a little time so I cooked it 15 min more and it turned out great! The chicken fell apart so it turned into more of a casserole but I’m definitely going to make it again!
Hey Sarah,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! Thanks for sharing what worked well for you! xT
This recipe is excellent! Quick, easy, and delicious. A keeper for my recipe box!
Hey Linda,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
So good! Even my none mushroom eater ate this.
Hey Carey,
I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! xx
I’ve made this recipe many times in the instant pot and it is always a hit. My 2 picky toddlers love it. This is a go-to and one that I often recommend to other moms. I use the wild pilaf blend and never have any issues. My chicken thighs are usually so tender they just fall apart. Love this one!
Hey Erin,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
I”m giving it 3 stars for flavor. This did not work out in the slow cooker for me. I used a bag of Vigo rice that had long grain and wild with seasoning in it. That was delicious. I cooked for 5 hours and the rice was mushy and the chicken was over cooked. It was really dry. I think with even less cooking time the rice won’t turn out like pilaf.
Hi Karen,
Thanks for giving the recipe a try, sorry it was not enjoyed. Rice can be VERY finicky, so it’s important to use a blend of wild rice and brown rice for this recipe:) Please let me know if there is anything else that I can help with! xT
can you use plain white rice?
Hi Carol,
I would stick with the rice pilaf so the cook time is correct. Please let me know if you give the recipe a try! xTieghan
Hi! Can I do this on the stovetop in a le creuset?
Hey Lauren,
Yes, I would cook on low for 3-4 hours. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Loved this recipe! I didn’t have fresh herbs on hand but dried ones instead and used your method for the instant pot… very tasty dish. Received compliments and no wild rice near me right now but used long grain and it was great! Thanks for sharing this recipe with us. Going have this on repeat!
Hi Ruth,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
This was dinner tonight and leftovers later this week. It was absolutely delicious and will be added as a regular on rotation as it is just so filling, tasteful and above all healthy!
Rice: I read some comments about the rice. Mine turned out absolutely perfect. I used the recommended wild and brown mix and it was delicious and a little bit risotto like sticky! I slow cooked for 6 hrs on low and it was perfect!
Chicken: tender and tasted juste like my grand mother’s slow cooked chicken.
Hi there,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Tieghan…. you are a doll and I adore you. BUT! I gotta say I don’t think a slow cooker is the move with rice. I reduced the liquid by half and it was still mushy. I’m thinking it may be better in the Instant pot since the rice isn’t slow steeping in liquid. I’ll still cutdown the liquid to a cup I think since the chicken gives off extra liquid when it cooks and there’s moisture from the veggies. So I’ll give this another try in the instant pot instead.
Hey Mel, I’m so sorry this recipe didn’t turn out the way you hoped! Thanks so much for the feedback, I really appreciate it! xTieghan
I used boneless skinless frozen chicken and it turned out great! The only complaint: a bit too much lemon. Otherwise, delish!
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Tieghan, you knocked it out of the park again! This was incredible! So flavorful and rich!
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.
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
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.
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