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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.
Watch the How-To Reel
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.
This post was originally published on October 31, 2022
I’m new to cooking so I need everything explained lol What brand of rice do you recommend?
Hi there,
Anything you can find at your local grocery store, just be sure it’s a wild rice blend:) The one I used is from Thrive Market. I hope you love the recipe! xT
This was SO GOOD. Felt hearty and autumnal without being too heavy. I used chicken thighs (which I’m not usually a huge fan of, but they were great in this) and did the skillet method, which was easy enough that I’ll do it again. I think ours ended up a little soupier than it’s maybe meant to, but it was so good. I think I used more veggies than the recipe actually calls for, but it ended up being a good balance of veggies to rice. Overall this was awesome and we’ll definitely make again!
Hey Meghan,
Awesome!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xT
I made the recipe last night and it was delicious! My husband loved it too! I did the skillet version as I did not have time for the crockpot. I used chicken thighs and all fresh herbs. The flavor was outstanding. I am always looking for gluten-free and healthy recipes and this fit both. Thank you for sharing your gift of cooking with us all.
Hey Stephanie,
Happy Tuesday!! Thanks so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
I made this tonight on the stovetop, and it was amazing. I did sub out the rice for farro, but otherwise followed the cooking instructions. Also used fresh herbs. Another winner!
Hey there,
Ohh awesome!! So glad to hear the farro worked well for you, thanks for giving the recipe a try! xT
Tieghan, this is so delicious! I used long grain rice only and cooked it in my Instant Pot on the rice setting. It turned out perfect. I will be making this again!
Hey Denise,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! xx
The stove-top recipe mentions preheating the oven and using an oven-safe skillet, but the recipe never says to put anything in the oven. Does this method require the oven? Thanks!
It says to put the pan in the oven uncovered for 15 mins at the very end! I almost missed it too.
Hi Ashby,
You bet, in step 4 you are going to bake for 15 minutes:) Please let me know if you have any other questions, I hope you love this recipe! xT
I am making this right now!! If the rice comes with a season packet, do i add that as well?
I wouldn’t as there is already seasoning in the recipe ingredients.
Hi Kathleen,
No, I would not add the seasoning packet. I hope this recipe turns out well for you, please let me know if you give it a try! xT
I’m also wondering, is this chicken boneless and skinless, or boneless with skin. Your buying link is skinless, but the photo sorta looks like skin on.
Hi Jan,
For this recipe, I used boneless skinless, but will totally work with skin on and bone in, totally up to you! I hope you love the dish! xT
Could this be done with white rice as well?
Hey Erin,
Sure, I would recommend the stove top variation and cook 20 minutes! Let me know if you give the recipe a try, I hope you love it! xx
Would I need to alter the recipe if I used 100% brown rice?
Hey Nicole,
No need to adjust the recipe for brown rice, you can follow as it:) I hope this dish turns out well for you! xTieghan
This looks like the ultimate comfort food! I don’t have access to a brown rice/wild rice prepackaged blend. My options are to use a white rice/wild rice blend or DIY blend. Would kindly advise as to which is better? If it’s a DIY version – what is the ratio of wild rice to brown rice?
Hi Lucinda,
I’m sure the white rice/wild rice blend will also work well for you! Let me know if you give this recipe a try, I hope it turns out well for you! xT
Skin on our boneless skinless? Also, I’m your recipes do you usually specify which or is it dealers choice? What is your preference?
Could quinoa be substituted for the rice?
Hey Shannon,
Sure, I would recommend the stove top variation and cook 20 minutes. I hope you love the recipe! xT
Hey Bonnie,
For this recipe, I used boneless, skinless but totally up to you! I hope this recipe turns out tasty for you, please let me know if you give it a try! xT
Sounds great but does the rice over cook?
Hi, I personally have done a different recipe but similar and my rice was very overcooked and a bit gummy. I might try this but add it half way through.
Hi Jacqueline,
You should not have issues with the rice over cooking:) Please let me know if you give the recipe a try, I hope it’s tasty! xT
The instructions don’t state if the chicken is shredded after cooking or if the breasts are served while on top of the rice. What is suggested? I am planning on preparing tonight.
Hi Donna, it appears from the photos that they are served whole, after putting them under the broiler to crisp up. I am making this tonight and will leave them whole, as pictured. Looks delicious!
Thanks Tanis!!
Hi, I have the same question. If the breast halves are left whole, how many pieces? Or could we cut the halves in half again. This looks delicious!
Hi Tina,
You will want to use 2 pounds of meat, how that is cut is up to you:) I hope you love the recipe! xx
I just watched her video on Instagram and she shows serving the whole breast on a bed or rice. But there is no reason you couldn’t shred it if that is what you prefer. I don’t think there is a wrong answer here.
Thanks Kim!!
Hi Donna,
Step 4:To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. No need to shred the chicken:) I hope you love the recipe! xx
Would we be able to use bone in chicken? Is there a time adjustment for it?
Hi Evelyn,
You could follow the recipe as written using bone in chicken:) I hope this recipe turns out well for you, please let me know if you give it a try! xT