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
