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Slow Cooker Herbed Chicken and Rice Pilaf. I turned everyone’s favorite dinner into an easy and delicious slow cooker recipe using pantry staples like wild rice, autumn herbs, and chicken breasts. This slow cooked chicken dinner is a hearty, but healthy meal to come home to after a busy day. The best part? It’s the easiest dinner to prepare!
If there was ever a Gerard family classic dinner, it’s chicken and rice. You guys have heard me say this before, but my dad used to make my brothers and I chicken and rice at least a couple of nights a week while growing up. It was a staple dinner, mostly because it was one that we would all happily eat.
To this day, chicken and rice is one of my ultimate comfort foods. So it’s always fun for me to come up with new ways to serve it. Especially during the cooler fall months when all I crave is warming comfort food.
I’m sure you guys have noticed. I don’t think a day’s gone bye in the last few weeks that I’ve not made something cozy and delicious. And I am A-OK with that. Everyone has their thing. Mine is definitely fall comfort food, and I am clearly embracing it. I may even have had two slow cookers and an instant pot working their magic on Monday. Always testing something new over here…
Anyway, every fall I get the urge to make a slow roasted chicken and rice dinner. It’s a classic, it’s well loved, and it’s good. This year though, I really wanted to come up with an easy way to get that slow roasted flavor, but in the slow cooker, and complete with wild rice and veggies, because I love an “all in one meal”.
I wasn’t sure how this would turn out, but in the end, I was so pleasantly surprised. This recipe is SO GOOD.
And it’s kind of healthy too. Plus it makes your house smell incredible. And did I mention it’s delicious? Oh, and simple!
Yes, you just have to make it.
Here are the details.
Start out by combining the rice and veggies in your slow cooker. I love using wild rice, it’s one of my favorite pairings with “roasted” chicken.
Next, season the chicken with fresh thyme and sage. Then pan sear it in a screaming hot cast iron skillet. Yes, I am telling you to take the extra effort to dirty a skillet by searing the chicken first. Trust me, I wouldn’t tell you to do this if I didn’t think it was needed. But searing the chicken locks in so much flavor. It’s really just something you have to do. I know it’s super, super annoying, but in the end it will be worth it. And it really only takes an extra ten minutes to sear the chicken. Not a big deal.
Add the seared chicken right to the slow cooker with the rice. Now add the shallots to that hot skillet and toss them around in the chicken drippings to give them a little color. Then add the shallots (and all those good pan drippings) to the slow cooker.
Cover, and cook low and slow for a few hours. Then come home to a perfectly cooked dinner where all you need to do is serve. Nothing else, just grab your plates and some silverware and enjoy.
Simple as that. And yes, I’m also including Instant Pot instructions, but I do prefer this in the slow cooker.
I absolutely could not love this recipe more…even if it is lacking in color, and the photos are not my favorite. It’s one of those recipes that I’ll be coming back to time and time again, because it’s easy, it’s pretty healthy, and everyone enjoys it.
I love making this dish on Sundays, for a nice family dinner. It reminds me of being a kid again and that’s always a welcomed memory!
This recipe works great for any night of the week though. You can throw everything in the slow cooker in the morning, come home and dinner is done. Could not be easier or more delicious. Feeling like you guys will love this one!
If you make this chicken and rice pilaf, please 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Herbed Chicken and Rice Pilaf
Servings: 6
Calories Per Serving: 587 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups wild rice blend (mix wild and brown rice)
- 3 cups low sodium chicken broth
- juice of 1 lemon
- 2 teaspoons dried parsley
- 1 carrot, cut into 1 inch pieces
- 1 cup wild mushrooms, torn
- 2 pounds bone-in chicken breast and or thighs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- kosher salt and pepper
- 4 shallots, halved
- 1 sprig fresh rosemary
Instructions
Slow Cooker
- 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
Instant Pot
- 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
Notes
*I slow cooked this for 6 hours on low with great results. My rice is soft, but not overly mushy. Because we are slow cooking, the rice will be softer.
This post was originally published on October 17, 2018
Your recipe looks and sounds just delicious. I can’t wait to try it. Your photographs are lovely!
Thank you Kathryn!
My orzo turned to a glutinous layer of yuck at the bottom of my slow cooker! Looks awful! Still tastes good if you can get past the texture of paste. ?. I re-read the instructions. I did everything correctly. Maybe the orzo should go in in the last 45 minutes? It needs serious tweaking.
Hey Wendy, so sorry for the trouble. Are you mixing the orzo up with the wild rice or did you just layer it on the bottom of the slow cooker? My orzo was soft, but nothing like a paste, so I am not sure what is happening. Hope I can help!
Sounds delicious! Would it be okay to just use wild rice in this recipe and omit the orzo? Thanks! 🙂
this sounds amazing! do you think there’s a way to adapt this for an instant pot? Obviously the searing would work well there, but not sure how long to cook the chicken/rice. Would love your thoughts!
Hey Kaitlyn! Instant Pot directions are included in the recipe right below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
I just want to tell you how much I enjoy your blogs and recipes. Your style is absolutely lovely and your recipes are well written and beautifully presented. I have tried some and they always turn out great. I feel a connection to you, too as we have a condo in Frisco and spend a lot of time in Summit County. Our other home is in Fort Collins. I share your love of our Colorado – lucky us to be able to live and play in such an incredible state. Pat yourself on the back for what you do and keep doing it with your light heart and joy – it shows through what you do!, thank you! Have a fun day playing in your gorgeous kitchen!
Hi Carole! This is so sweet, thank you! Fort Collins is such a great place to live and I bet its so fun coming up to the mountains! I hope you have a great rest of your week!
SO good!!! I love chicken rice! This looks yummmmm!!
Thank you so much Sheennam!
This sounds like a winner! My kids can be funny about wild rice. Would brown be ok?
HI! Yes, brown rice will be great, but I recommend cooking and hour less do to brown rices shorter cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
I’ve tried other slow cooker recipes with rice/orzo and after sitting in the crockpot all day I find the rice gets super mushy. Did you experience that with this recipe?
Hi Emilie, Yes, the rice will be a little mushier than if you where to cook it on the stove-top, but because I am using wild rice (which takes much longer to cook than regular rice), it’s not overly mushy in any way and still taste great! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
This chicken it’s seems sol delicious
Thank you!
Love the photos. Dish looks delish. Do you have IPot instructions? Dumped the slow cooker long ago, since I much prefer the taste of a braise in the oven. Also, recipes would usually say 7-8 hrs, and with work and transportation, etc I’d be gone 9+ hrs. Food left on warm would usually be over cooked and lacking color. Or, lots of time/to much prep in the am with getting kids to school, etc.Ok that’s end of the slow cooker rant. Had to get it out! Can’t wait to make this yummy chicken dish though (another way) very soon.
I hear ya, but I still enjoy some slow cooker recipes! 🙂 Thanks so much, Joyce! Hope you love this recipe! xTieghan
Don’t be silly, these photos are awesome. Sometimes brown foods are totally the best, and loving all your cozy meals at the moment as this is exactly the sort of thing I want to be making. This week already I’ve made a big batch of my Mum’s bolognese sauce (https://www.rachelphipps.com/2013/09/recipe-simple-delicious-bolognese-sauce.html) and I’ve got a big pot of slow roasted tomato and butternut squash soup on the go right now! Bookmarked this for week after next where I’ve got so much on the slow cooker is going to become my bff!
Thank you so much Rachel!
Looks yummy! Nothing wrong with the pictures nor the color of the dish. It is very flavorful looking to me.
thank you Charlotte!
This looks absolutely beautiful…will make this weekend. We are still having really mild weather here in northern Europe, but the leaves are turning and falling and it’s really starting to look like autumn…so this cozy and gorgeous meal will really hit the spot.
I’ll come back and rate after making it (don’t want to rile up the “ratings police” haha) but visually, and description-wise, this is a perfect 10 already!
I am so happy to hear that Aline! Thank you so much!
This looks incredible!
Rebecca | http://www.peppermintdolly.com
Thank you so much!
hmmm, sounds really delicious!
Thank you Ruth!