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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!

overhead photo of Slow Cooker Herbed Chicken and Rice Pilaf on serving plate

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…

photo of olive oil in sunlight

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.

chicken in skillet

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.

overhead photo of Slow Cooker Herbed Chicken and Rice Pilaf in slow cooker before cooking
Slow Cooker Herbed Chicken and Rice Pilaf in slow cooker after cooking

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!

close up photo of Slow Cooker Herbed Chicken and Rice Pilaf

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.

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Ingredients

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.
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overhead horizontal photo of Slow Cooker Herbed Chicken and Rice Pilaf on serving plate
This post was originally published on October 17, 2018
4.09 from 655 votes (579 ratings without comment)

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Comments

  1. 5 stars
    I made this tonight using Trader Joe’s sprouted brown rice and it was FABULOUS! I followed the instructions on the package as to how much chicken broth to use, and I cooked it on high for 3.5 hours – it was perfect. The flavors from the herbs and chicken made the rice almost like risotto. Thank you for such a yummy recipe – it was a hit with my family!

    Reply

  2. 5 stars
    Hi Tieghan, This recipe for the slow cooker herbed chicken and rice pilaf was the ultimate fall season meal! EVER! I came across this creative collection of taste, herbs, comfort and flavorful delight by error and so glad I did. After reading and perusing all the detail of the recipe and then the reviews I had to make this for my family TODAY! I will have to double the recipe because its gone too fast … I thought we would have this to graze on for a couple of days.. its slow cooking in the the large crock pot … NOT! We were still talking about it tonight and shared with friends and family. Now, because of the reviews relative to the rice being mushy I improvised a bit to avoid that experience. I also changed up the veggies based on what was available today in the frig. I used Long grain and wild rice (Near East brand) at the bottom of the crock pot as instructed. I had asparagus with the rice, The chicken I had leg meat boned/skinless and still seared as noted on the recipe. You are right it is worth the 10 mins. my goodness is it every worth it! Then followed the remaining recipe ingredients however, no carrots but used yellow and green zucchini on TOP of the chicken and drizzle the drippings from the onion and meat. I used only 2 cups of the chix broth enough to cook the rice but not causing a soupy texture with the ingredients to hopefully avoid the mushy. After 4:30 hrs… it was amazing!!! We are still salivating the flavors and seasoning. I am a HUGE fan of sage and thyme. The rice was not mushy but more like a risotto texture but still rice-like. This will be part of Thanksgiving somehow. Well Done Tieghan! This is a keeper indeed!

    Reply

  3. 1 star
    Bummer. The recipe and description was awesome. Unfortunately, it was awful!! What I got out it was 2 lbs of chicken for soup. Don’t waste time or ingredients….

    Reply

  4. 5 stars
    Hi Tieghan!

    I made this last night, and it was DE-LICIOUS. Based on the issues some were having with the rice, I followed the recipe almost exactly as is except I put in the rice and the mushrooms in for the last two hours only. I used the low setting on my Crock Pot, for 5 hours, and a long gain dark brown wild rice that is rather hearty – takes about 50 minutes on the stove top. No orzo, because I have never been able to find it here in Scandinavia. 😉

    I think based on varieties of rice, and different brands of cookers, there are going to be inconsistencies. No need to kill the messenger if the results don’t turn out the same for everyone. Cooking is never an exact science, and 100 people making the same recipe in 100 different settings – will likely have 100 different minor or major variances in results. That’s why I always tweak, check, and experiment midway through anything I cook. (Multiple times.) At least until I know the recipe like the back of my hand.

    The flavor was great and everything was delicious and cozy – great combination of herbs. The smell of sage cooking is one of the best things…ever.

    Reply

    1. HI! I think rice might end up really mushy. If you want to use regular rice. I recommend adding the rice 2 hours into cooking, using 1 1/2 cups rice and 3 cups broth . Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  6. Hello,

    This looks so yummy and comforting while the temperatures are falling here in New England. I will be making for the Patriots game tomorrow. I will be making a couple of your recent drink recipes! Perfect for Fall and Halloween. Thank you for sharing !

    Claudia

    Reply

  8. Could you make this on the stove or in the oven with a Dutch oven or pan? I dont own a slow cooker or instant pot but would love to make this! (Your recipes are always amazing)

    Reply

  9. 5 stars
    I made this yesterday and it turned out great! I cooked it for 3.5 h on high instead of 4 as I wanted to make sure the orzo/rice weren’t too mushy and although on the soft side, they actually held up quite well. I made sure to mix them well with the broth so it didn’t all stick to the bottom. It was so beautiful once assembled even before cooking! I added extra chopped rosemary and it turned out to have so much nice flavor and the chicken was GOOD. Searing it really was such a good idea, thank you. Thank you so much for your recipes, I enjoy making them so much and as a working Mom you save me so much time! Thank you!

    Reply

  10. 3 stars
    Just tried this in the instant pot, without the orzo. It’s a bit soupy, but not mushy. Crispness is chicken disappeared but flavor is decent. I’d try in slow cooker but can’t say I’d do it in the instant pot again.

    Reply

    1. Hi Julie! I am sorry about that! I hope this turns out better for you in the slow cooker. Let me know! Thank you!

      Reply

  11. 4 stars
    Really good flavor! But I agree the slow cooker does make the rice and especially the orzo(which I would eliminate next time) a bit mushy. I’ve never been a huge fan of crock pot dinners but thought i’d try again. Guess I’m an old school oven kinda gal.

    Any tips for doing this recipe in the oven vs crock or instapot? By the way LOVE your cookbook! Most beautiful pictures and creative dishes. Will be gifting some at Christmas for sure!

    Reply

  12. I made this this morning before the orzo was omitted and had the same issue with the rice/orzo turning to mush but the flavors were on point and the chicken was great! Takes me back to my mom’s kitchen and cooking with her (pure comfort) so I’ll definitely be trying this recipe again without the orzo…

    Reply

    1. Hey Rachel! I have removed the orzo from the recipe. No orzo is required! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

      Reply

  14. Oh…. I had the same result, mushy gelatinous rice and orzo. Help. Flavor was great so I have hopes for this recipe yet!

    Reply

    1. Hey Diane,

      I am so sorry for the trouble. The rice will be on the mushy side because it’s slow cooking, BUT it should not be overly mushy in anyway. I tested this an addition time and have decided the recipe is better made without the orzo, which I think Is where people are having issues. Again, so sorry for any trouble, but hope you make the recipe again and enjoy! Tieghan

      Reply

    1. Hey Susan,

      I am so sorry for the trouble. The rice will be on the mushy side because it’s slow cooking, BUT it should not be overly mushy in anyway. I tested this an addition time and have decided the recipe is better made without the orzo, which I think Is where people are having issues. Again, so sorry for any trouble, but hope you make the recipe again and enjoy! Tieghan

      Reply