Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into a flavorful and hearty dish with minimal effort. The slow cooker does most of the work, allowing the flavors to meld beautifully over time. The addition of garlic sage butter at the end elevates the dish, adding a layer of richness that complements the earthy wild rice and tender chicken. It’s versatile, comforting, and perfect for both weeknight dinners and special occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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wild rice blend (mix of wild and brown rice)
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yellow onion, chopped
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dried parsley
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carrots, cut into 1-inch pieces
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cremini mushrooms, sliced
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celery, chopped
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extra virgin olive oil
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kosher salt and black pepper
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low sodium chicken broth
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boneless chicken breasts or thighs
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dried thyme
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dried rosemary
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paprika
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cayenne pepper
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garlic cloves, smashed
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salted butter
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fresh sage leaves
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parmesan rind (optional)
directions
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I combine the wild rice, chopped onion, dried parsley, carrots, mushrooms, and celery in the bowl of my crockpot. I season with salt and pepper, drizzle with olive oil, and toss everything together. Then, I pour in the chicken broth.
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In a separate bowl, I toss the chicken with olive oil, dried thyme, rosemary, paprika, cayenne pepper, and additional salt and pepper. I place the seasoned chicken on top of the rice mixture in the crockpot and add the smashed garlic cloves. If I have a parmesan rind, I add it for extra flavor.
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I cover the crockpot and cook on low for 5–6 hours or on high for 2–3 hours, until the chicken is cooked through and the rice is tender.
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Before serving, I preheat the broiler to high. I remove the chicken and garlic from the crockpot and place them on a baking sheet. I arrange the butter and sage leaves around the chicken and broil for 1–3 minutes, until the chicken is crisp and the butter is browned.
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I peel the skins off the garlic cloves, chop them, and mix them with the melted butter on the baking sheet. I then toss the chicken in this garlic sage butter.
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To serve, I fluff the rice with a fork and plate it with the chicken and vegetables. I drizzle any remaining garlic sage butter over the top for added flavor.
Servings and timing
This recipe yields approximately 6 servings. It takes about 15 minutes to prepare and 6 hours to cook on low (or 3 hours on high), totaling around 6 hours and 15 minutes from start to finish.
Variations
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Instant Pot Method: I combine all ingredients in the Instant Pot and cook on high pressure for 20 minutes. After releasing the pressure, I proceed with the broiling step as described.
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Skillet Method: I sear the seasoned chicken in an oven-safe skillet, then remove it and sauté the vegetables. I add the rice and broth, bring to a boil, return the chicken to the skillet, cover, and bake at 425°F (220°C) for 30–40 minutes.
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Vegetarian Option: I omit the chicken and add more vegetables like zucchini or bell peppers. I use vegetable broth instead of chicken broth.
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Cheesy Addition: I sometimes stir in grated Parmesan or Gruyère cheese into the rice before serving for a creamy texture.
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Spicy Kick: For added heat, I increase the amount of cayenne pepper or add a diced jalapeño to the vegetable mix.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place a portion in a microwave-safe dish, cover it, and heat on medium power until warmed through. Alternatively, I reheat it in a skillet over medium heat, adding a splash of broth if necessary to prevent drying out.
FAQs
Can I use only wild rice instead of a blend?
Yes, I can use only wild rice, but I need to adjust the cooking time and liquid accordingly, as pure wild rice may take longer to cook and absorb more liquid.
Is it necessary to broil the chicken before serving?
Broiling the chicken adds a crispy texture and enhances the flavor with browned butter and sage. However, if I’m short on time, I sometimes skip this step, and the dish is still delicious.
Can I prepare this dish ahead of time?
Absolutely. I often prepare the ingredients the night before and store them in the refrigerator. In the morning, I transfer everything to the crockpot and start cooking.
What can I serve with this dish?
While it’s a complete meal on its own, I sometimes serve it with a side salad or steamed green beans for added freshness.
Can I freeze the leftovers?
Yes, I let the dish cool completely, then store it in a freezer-safe container for up to 2 months. I thaw it in the refrigerator overnight before reheating.
Conclusion
This Crockpot Herb Butter Chicken and Wild Rice is a comforting and flavorful dish that I enjoy making, especially during the colder months. Its combination of tender chicken, hearty rice, and aromatic herbs creates a satisfying meal that’s perfect for family dinners or entertaining guests. The ease of preparation and the delicious results make it a staple in my recipe collection.
Print
Crockpot Herb Butter Chicken and Wild Rice
- Total Time: ~6 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This comforting one-pot meal combines tender chicken, hearty vegetables, wild rice, and a rich garlic sage butter finish—all made in the slow cooker.
Ingredients
Main:
1½ cups wild rice blend (wild and brown rice)
1 yellow onion, chopped
1 tablespoon dried parsley
2 carrots, cut into 1-inch pieces
8 oz cremini mushrooms, sliced
2 celery stalks, chopped
2 tablespoons extra virgin olive oil
Kosher salt and black pepper, to taste
4 cups low sodium chicken broth
1½–2 lbs boneless chicken breasts or thighs
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 garlic cloves, smashed
1 parmesan rind (optional)
Garlic Sage Butter:
4 tablespoons salted butter
6 fresh sage leaves
Instructions
In the crockpot, combine rice, onion, parsley, carrots, mushrooms, and celery. Season with salt and pepper, drizzle with olive oil, and pour in the broth.
In a separate bowl, toss chicken with olive oil, thyme, rosemary, paprika, cayenne, and salt and pepper. Place chicken on top of rice mixture. Add smashed garlic and optional parmesan rind.
Cover and cook on low for 5–6 hours or high for 2–3 hours, until chicken is tender and rice is cooked.
Preheat broiler to high. Remove chicken and garlic to a baking sheet. Add butter and sage leaves. Broil 1–3 minutes until butter browns and chicken crisps.
Peel garlic cloves, mash, and mix into melted butter on the sheet. Toss chicken in the garlic sage butter.
Fluff rice with a fork. Serve chicken and vegetables over rice and drizzle with remaining butter sauce.
Notes
Parmesan rind adds umami depth—omit if unavailable.
Add ¼–½ cup grated Parmesan or Gruyère for a creamy rice finish.
For heat, increase cayenne or add a diced jalapeño.
Make-ahead tip: prep ingredients the night before and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Comfort
