Why You’ll Love This Recipe
This Crockpot Herb Butter Chicken and Wild Rice is an easy, comforting, and flavorful one-pot meal. The tender chicken, fragrant wild rice, and vegetables slow-cooked in chicken broth and herbs create a hearty, delicious dish that’s perfect for cozy dinners. Finished with a brown garlic-sage butter drizzle, this dish will become a family favorite, especially when served on chilly evenings.
Ingredients
- 2 cups wild rice
- 1 tablespoon olive oil
- 1 cup chopped vegetables (carrots, celery, onions)
- 4 chicken breasts (or thighs)
- 3 cups chicken broth
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 garlic cloves, smashed
- 4 tablespoons butter
- 1 tablespoon fresh sage, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crockpot: In your crockpot, add wild rice, olive oil, vegetables, and herbs. Pour chicken broth over the ingredients.
- Season the Chicken: Season the chicken breasts with thyme, rosemary, paprika, cayenne, salt, and pepper. Place the seasoned chicken in the crockpot with the rice mixture.
- Slow Cook: Cover and cook on low for 6 hours or until the chicken is fully cooked and tender.
- Broil the Chicken: Remove the chicken and garlic from the crockpot, placing them on a baking sheet. Add butter and sage, and broil the chicken for a few minutes to get a crispy texture.
- Serve: Serve the broiled chicken over the rice mixture, drizzling the garlic-sage butter over the top.
Servings and Timing
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 6 hours
- Total Time: 6 hours 15 minutes
Variations
- Add Vegetables: Toss in more veggies like peas or mushrooms for extra flavor.
- Spicy Version: Increase cayenne or add a dash of hot sauce to the broth.
- Use Bone-In Chicken: Bone-in chicken adds extra flavor, though you’ll need to cook it longer.
Storage/Reheating
- Storage: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in the microwave or stovetop with a little extra chicken broth to keep the rice moist.
FAQs
1. Can I make this in an Instant Pot?
Yes! Use the same ingredients, but cook on high pressure for 20 minutes.
2. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay moist during the slow cooking process.
3. Can I add cream to make it richer?
Yes, stir in heavy cream or half and half at the end of cooking for a creamy version.
4. What’s a good substitute for wild rice?
Brown rice or quinoa are good alternatives, but the cooking time will differ.
5. Can I make this dish ahead of time?
Yes! Prepare the crockpot and refrigerate overnight, then cook the next day.
Conclusion
This Crockpot Herb Butter Chicken and Wild Rice is an easy, comforting meal perfect for busy weeknights or weekend dinners. The rich flavors from the herbs, butter, and chicken make this dish satisfying and memorable. Try it today and enjoy a hearty, delicious meal with minimal effort!
Print
Crockpot Herb Butter Chicken and Wild Rice
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooked
- Cuisine: American
Description
This Crockpot Herb Butter Chicken and Wild Rice is the perfect comfort food for any occasion. With tender chicken, fragrant wild rice, and vegetables slow-cooked in a savory broth and herbs, it’s a hearty one-pot meal that’s both flavorful and easy to prepare. Finished with a garlic-sage butter drizzle, this dish will become a family favorite, especially for cozy dinners on chilly evenings.
Ingredients
- 2 cups wild rice
- 1 tablespoon olive oil
- 1 cup chopped vegetables (carrots, celery, onions)
- 4 chicken breasts (or thighs)
- 3 cups chicken broth
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 garlic cloves, smashed
- 4 tablespoons butter
- 1 tablespoon fresh sage, chopped
Instructions
- Prepare the Crockpot: Add wild rice, olive oil, vegetables, and herbs to the crockpot. Pour chicken broth over the mixture.
- Season the Chicken: Season the chicken breasts with thyme, rosemary, paprika, cayenne, salt, and pepper. Place the chicken in the crockpot with the rice mixture.
- Slow Cook: Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender.
- Broil the Chicken: Remove the chicken and garlic from the crockpot and place them on a baking sheet. Add butter and sage, then broil for a few minutes to get a crispy texture.
- Serve: Serve the broiled chicken over the rice mixture, drizzling the garlic-sage butter over the top.
Notes
- Add Vegetables: Include extra veggies like peas or mushrooms for more flavor.
- Spicy Version: Add more cayenne or a dash of hot sauce to the broth for a spicy kick.
- Use Bone-In Chicken: Bone-in chicken adds extra flavor, though you’ll need to cook it longer.
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