Next Post
Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble.
This post may contain affiliate links, please see our privacy policy for details.
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
Made this last night and it turned out great! Super hearty- the chicken was tender and very flavorful- searing was definitely worth it!! Rice and veggies tasted yummy as well. Only thing I tweaked was using ~2 and 1/4 cups of chicken broth versus the full 3 cups (based on reviews and what I had left in my fridge!). Also added extra carrot and used yellow onion vs shallots because grocery was out! I cooked on low for ~5 hours and we felt that the rice was softer, but not at all mushy!! Perfect for fall. Thanks Tieghan!
Happy to hear you liked it Jenna! Thanks for sharing! X Kelly
Yum!
Thank you Molly! xTieghan
Hey, I have a question. Can this be made in a normal pot or does it have to be a slow cooker or an instant pot? Just moved out of my parent’s home and I’ve been depending on your recipes to feed me and my roommates!
thanks!
Hi there! You can easily make this on the stove following the instant pot directions. Follow the directions through step 3 adding the rice and broth, then add back the chicken to the pot. cover the pot and cook over low heat for 45 minutes or until the chicken is cooked through! That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this for the first time for my family, and they absolutely loved it! It had so much flavor and it’s delicious. Thank you for sharing this awesome recipe with us.
I am so glad you loved this Lisa! Thank you! xTieghan
I cannot wait to make this! I have a pretty severe dislike of mushrooms, (I know, its unfortunate) so I am wondering if you have a substitution recommendation? Thanks so much. I have NEVER been disappointed by one of your recipes! And your descriptions make it so simple to follow! Thank you for taking my home kitchen and turning it into a restaurant meal producing beast!
Hi Labri!! Honestly, you can just leave the mushrooms out and use a couple extra carrots. That will still be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you for all your kind words! xTieghan
I followed the recipe for the instant pot but there was so much extra liquid and the rice wasn’t quite done! What did I do wrong??? I put it back in for 5 minutes and I’m waiting now. Sure smells delicious so I’m crossing my fingers that it just needed a tad longer.
Hi Elizabeth! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Did it end up turning out ok for you? Hope I can help you! xTieghan
Excited to try this! Have you ever made it with boneless chicken breasts? Would it change anything?
Hey Lindsey! Yes, I have! The chicken is just a little bit drier since it cooks up faster than a bone in chicken. Honestly, it’s still great though and often times I just use boneless skinless chicken breast. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Me again! I just wanted to pop in and update what I did the second time I made this recipe.
1. I used boneless skinless thighs (oops) and I browned them about 3 minutes in the pan, then 2 additional minutes with the shallots. I did not change the IP cook time.
2. I used 2 cups of broth, not 3. This was the PERFECT amount of liquid. While there was a little bit extra at the end, it ended up getting soaked up in the leftovers, which tasted like a rich risotto the next day.
This recipe just keeps getting better and better! 🙂 Thanks!
Thank you for sharing Kristen! xTieghan
The photos show a blend of rices used, but the recipe only calls for wild rice. Did you use a specific blend? My favorite has white, brown, red and wild rices, but it’s a quick cooking rice that I think would be mushy in my slow cooker!
HI there! I use a wild rice blend. Link below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+h8D4J_RLgNnUck64VTmHng
Hi Tieghan,
I’m a long time reader, first time commenter. I would like to make this in the oven (or on the stove top). What do you suggest for cooking time and temperature? I have had wonderful success with many of your recipes (I lived in Asia for a long time and especially love your ramen and soups), but nothing I have ever made in a slow cooker worked out so I re-homed it. Have not yet jumped on the InstaPot train). Your blog is wonderful and photography gorgeous. I also love your use of pottery and linens – feast for the eyes and stomach! Thank you.
Hey Kelly!I’d actually just recommend the below recipe if you would like to use the oven. OR use the method in the below recipe and then use the ingredients for this recipe. Either works. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://fett-weg.today/one-pan-autumn-chicken-and-wild-rice-casserole/%3C/a%3E%3C/p%3E
https://fett-weg.today/one-pot-autumn-herb-roasted-chicken-butter-toasted-wild-rice-pilaf/%3C/a%3E%3C/p%3E
Hi Tieghan! Just made this for dinner tonight. Here’s how it went!
1. I used two leg/thigh skin-on pieces of chicken. It was about 1 1/2 lbs. I browned in the skillet. My question is this- why does my oil pop sometimes? Is it because maybe there’s too much water in the chicken? Had to turn the heat down to like 5. Should I be using a screen to catch the splatter? I’m still kinda new at searing.
2. When I opened the Instant Pot yes, it looked watery and no, it did not look like your gorgeous pictures. But, after some seasoning (classic S&P) the flavors really came through, very delicious. I used Trader Joe’s wild rice and it seemed cooked with just a little bite in it.
3. The carrots were great, honestly wish I added an extra one or two.
4. I didn’t care that it was “watery”. More accurately, it was “brothy”. I just took it out of the IP with a slatted spoon is all. Chicken was cooked perfectly, loved to have a little of everything in each bite.
5. This is the first IP receipt I actually liked. Thank you!!!!!!!!
Hi Kristen! I am so glad you loved this recipe, especially as your first in the instant pot! Thank you so much!
I liked this but my rice was too mushy. I wouldnt use bone in chicken again as we were picking bones out of our mouths entire time. I used slow cooker for five hours. Boyfriend didnt like it either. Plan to try again with less chicken stock and a different rice with boneless chicken.
Hi Rachel! I hope this turns out better for you next time. Please let me know if you have any questions!
Do you recall what kind of wild rice you used? The rice I used turned out very mushy (but still yummy).
Hi Kelsey! The brand I like to use is Lundberg. Link below! Please let me know if you have any other questions. Glad you enjoyed the recipe. Thanks so much!! xTieghan ?
We made this recipe for dinner last night and it turned out great! We substituted yellow onion for shallots and brown rice for wild rice because that’s what we had in the cupboard. Using the slow cooker method, it took 4 hours on high for the rice to cook. It was such a big hit, I’m sure we will make it again soon! Thanks for the recipe!
Hi Zena! I am so happy to hear that you loved this recipe! Thank you so much!
I am going to try this. I think this is something my dad might eat but certainly I will like. Will let you know. Thank you and looking forward to your other recipes. Have a great day !
Thank you so much Kim! I hope your dad does love this! Let me know!