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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
Hi! Do you think this would work with a whole chicken, or should I break it down first? Excited to try this one!
Hey Shelby! I think using a whole chicken would work, but I have not tested this so I cannot say for sure. Please let me know if you have any other questions and let me know how it turns out. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Why did mine turn out so watery and I used less water than the recipe called for?? Help!
HI! Can you give me any more info on how you made this? Did you use the slow cooker or instant pot? How long did you cook for? Any details would be really helpful. I have not had other readers with this issues, so it’s hard to know what is happening.
I made this in the instant pot and while the chicken tastes great, it was basically soup when I opened it! Way too much liquid. I will cut down to 1.5 or 2 cups of broth next time I make it. Super bummed, but I can’t wait to try it again will less broth!
Hi Stacie! I am so sorry to hear that. I hope this works better for you with less broth. Thank you!
Hmmm…I am just reading the other reviews and noticed several reviews talked about orzo…and you wrote there was no orzo in the recipe….and, the recipe above doesn’t show it…Although,I used israeli couscous (like orzo) in mine as well… I cannot imagine that I dreamed that up and added it to the wild rice in the recipe…I follow recipes to the T normally…
BTW…the rice/couscous combo was the part of the recipe my husband and I liked the best…
I made this in a slow cooker on the low setting for 5 hrs. The flavoring was very nice, although my chicken breasts were very overcooked. I would definitely make this again but the time the chicken stays in would need to be adjusted.
Hi JoAnn! I am so glad you liked this and hope it turns out better for you the next time! Thank you!
I liked the idea is the recipie but the chicken turned out very dry, there was surprisingly little flavor despite all the herbs and the rice was too mushy for our taste.
Hi! I am so sorry to hear that this did not turn out well for you. Are there any questions I could help you with? I hope you love some other recipes on my blog!
This is the new favorite at my house! Tasted as good as it smelled! I used my crockpot and although the rice was a little mushy we all thought it tasted like stuffing- so no harm there! I used skinless chicken breasts and thighs and I think next time I’ll just use a bunch of thighs bc they seared the best. So good. Sad we polished off already!
Wow I am so happy to hear that you loved this Danielle! Thank you so much for making it!
What a disaster! Help! I just made this for dinner in my instant pot and when I opened it, there was a soupy mess. I used a little of 3 cups of broth, but ended up looking like soup. Anyone else have this issue?
Hey Jessica, I have never had this issue. Was the rice cooked? Or was it still hard?
THE HOUSE SMELLED TERRIFIC … BUT THE RESULTS WERE LESS SO. MY WILD RICE/ORZO WAS MUSH & THE CHICKEN THOUGH TENDER HAD AN ODD TEXTURE VERGING ON “PASTY”. USED THE LOW/6 HOUR VERSION & WAS A BIT CONCERNED THE WILD RICE MIGHT NOT BE DONE. WONDER IF I SHOULD GO WITH HI POWER & SHORTER TIMING ……… READ A FEW REVIEWS & SEE THAT SOMEONE EVEN SHORTENED THE SHORTEST TIME. ANOTHER WAITED TO PUT IN THE RICE WHICH MIGHT BE TRICKY AS IT’S SUPPOSED TO GO ON THE BOTTOM. HATE TO GIVE UP BECAUSE YOU HAVE SOME DELICIOUS COMBOS … BUT THIS WAS DISAPPOINTING AS I HAD COMPANY OVER, TOO.
Hey Toni, there is no orzo in the recipe. Maybe that was your problem? How much orzo did you use? Any info on how you mad this would be helpful. Without details I am not sure I can advise you.
I made this recipe with chicken thighs the other night and it was so delicious! I cut the chicken off the bone and mixed in before reheating the leftovers, then sprinkled with a bit of grated Parmesan and melted under the broiler. That was so yummy too. I’m excited to try the One Pan Autumn Chicken and Wild Rice Casserole with spinach and Gruyere next. Thanks for these amazing recipes!
I hope you love all of those recipes! and I am so glad you loved this! Thank you Pam!
Hi Tieghan! I need to buy a new slow cooker and I was wondering which brand you like/use? Thanks!
Hi Donna! I will leave the link below! I hope you try this recipe!
https://www.crateandbarrel.com/instant-pot-ultra-6-qt.-electric-pressure-cooker/s520064?SID=.MjYwNzAwLTExNTE.83d0f001-dc6b-11e8-a007-c9f6ac585fd8&si=2975314&aff=cj
Hey Donna! I recommend the one below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! ?Tieghan
https://rstyle.me/n/daygamb9wzf
I could have sworn there was mention of orzo but none on ingredients or directions?
Hey Laura, there is no orzo in the recipe. I have removed it as people where having issues with it becoming too mushy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this tonight and it was so yummy! I cooked it in the oven though at 350 for the first hour covered and another 1/2 hour uncovered. I moved recently and couldn’t find my crockpot! Can’t wait to try it again in the slow cooker. Thank you for many amazing recipes I’ve loved so of them and your photography is beautiful!!
Awh thank you so much Cyndee! I am so glad you loved this recipe and I hope you love others of mine as well!
Mushy rice ? But it did make my kitchen smell great!
Hi Caroline! I am so glad this made your kitchen smell good and I hope it still tasted good!
I made this tonight using Trader Joe’s sprouted brown rice and it was FABULOUS! I followed the package instructions for how much chicken broth to use, and after 3.5 hours on high, it was perfect! The herbs and chicken flavored the rice, which turned risotto-like but divine. Thank you for such a yummy recipe!