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Crockpot Herb Butter Chicken and Wild Rice Recipe

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4.2 from 12 reviews

This comforting Crockpot Herb Butter Chicken and Wild Rice recipe combines tender chicken breasts or thighs with a hearty wild rice blend, vegetables, and fragrant herbs, all slow-cooked to perfection. Finished with a rich butter and sage broil, this dish is a perfect warm meal for any day, offering a flavorful and wholesome combination of protein, grains, and vegetables.

Ingredients

Rice and Vegetables

  • 1 1/2 cups wild rice blend (mix of wild and brown rice)
  • 1 yellow onion, chopped
  • 2 carrots, cut into 1-inch pieces
  • 1 cup sliced cremini mushrooms
  • 1 cup chopped celery
  • 1 tablespoon dried parsley

Chicken and Seasoning

  • 2 pounds boneless chicken breasts or thighs
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and black pepper, to taste

Other Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 3 1/2 cups low sodium chicken broth
  • 6 cloves garlic, smashed
  • 4 tablespoons salted butter
  • 8 leaves fresh sage
  • 1 parmesan rind (optional)

Instructions

  1. Prepare the crockpot base: In the bowl of your crockpot, combine the wild rice, chopped onion, carrots, mushrooms, celery, and dried parsley. Season well with kosher salt and black pepper. Add 1 tablespoon olive oil and toss everything together. Pour over the low sodium chicken broth evenly.
  2. Season and add the chicken: In a separate bowl, toss the chicken with the remaining 1 tablespoon olive oil, dried thyme, rosemary, paprika, cayenne pepper, and season with salt and pepper to taste. Place the seasoned chicken on top of the rice and vegetable mixture in the crockpot. Add the smashed garlic cloves and the optional parmesan rind if using.
  3. Cook the mixture: Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and the wild rice is fully cooked and absorbing the flavors.
  4. Broil the chicken and butter mixture: Before serving, preheat your oven broiler to high. Remove the chicken and garlic from the crockpot and place on a baking sheet. Arrange the butter slices and fresh sage leaves around the chicken and garlic cloves. Broil for 1 to 3 minutes or until the butter is melted and the sage is crisp.
  5. Finish the garlic butter sauce: Peel away the skin from the roasted garlic cloves and finely chop the softened garlic. Mix the garlic into the hot butter on the baking sheet and toss the chicken gently in this flavorful butter sauce.
  6. Serve: Fluff the rice and vegetable mixture with a fork. Plate the chicken alongside the rice and vegetables, and drizzle any remaining garlic butter from the broiler pan over the chicken for extra richness. Enjoy warm.

Notes

  • You can substitute boneless chicken thighs for breasts for a juicier result.
  • Use a mix of wild and brown rice for better texture and flavor.
  • If you don’t have a parmesan rind, you can omit it without significantly altering the taste.
  • The broiling step adds extra flavor and crispy texture to the butter and sage—don’t skip it.
  • This recipe also works well in an Instant Pot or a skillet with oven finishing, but the crockpot option is ideal for set-and-forget convenience.
  • Adjust seasoning and spice levels to your preference by varying paprika and cayenne pepper amounts.

Find it online: https://cozyplatter.com/crockpot-herb-butter-chicken-and-wild-rice-recipe/