Description
This Crockpot Herb Butter Chicken and Wild Rice recipe combines tender chicken breasts or thighs with a wild rice blend, fresh herbs, and vegetables cooked low and slow to perfection. Enhanced with garlic, butter, and sage flambéed under a broiler, this meal offers rich flavors and comforting textures, perfect for an easy yet elegant dinner.
Ingredients
Scale
Rice and Vegetables
- 1 1/2 cups wild rice blend (mix wild and brown rice)
- 1 yellow onion, chopped
- 2 carrots, cut into 1 inch pieces
- 1 cup sliced cremini mushrooms
- 1 cup chopped celery
- 1 tablespoon dried parsley
- Kosher salt and black pepper, to taste
Chicken and Seasoning
- 2 pounds boneless chicken breasts or thighs
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 6 cloves garlic, smashed
- Kosher salt and black pepper, to taste
Liquids and Fats
- 3 1/2 cups low sodium chicken broth
- 2 tablespoons extra virgin olive oil, divided
- 4 tablespoons salted butter
Additional
- 8 leaves fresh sage
- 1 parmesan rind (optional)
Instructions
- Prepare the base: In the crockpot bowl, combine wild rice, chopped onion, carrots, sliced mushrooms, celery, and dried parsley. Season generously with kosher salt and black pepper. Drizzle 1 tablespoon olive oil over the mixture and toss to coat. Pour the chicken broth over all ingredients.
- Season the chicken: In a separate bowl, toss the chicken breasts or thighs with 1 tablespoon olive oil, dried thyme, rosemary, paprika, cayenne pepper, and salt and pepper. Place the seasoned chicken into the crockpot on top of the rice and vegetable mixture. Add the smashed garlic cloves and parmesan rind, if using.
- Cook low and slow: Cover the crockpot and cook on low for 5-6 hours or on high for 2-3 hours until the chicken is tender and the rice mixture is fully cooked.
- Broil with herb butter: Preheat your broiler to high. Remove the chicken and garlic cloves from the crockpot and place them on a baking sheet. Arrange the butter slices and fresh sage leaves around the chicken and garlic. Broil for 1 to 3 minutes until the butter is melted and the sage is crisp.
- Mix garlic butter: Once broiled, peel the garlic cloves and finely chop them. Mix the chopped garlic into the melted butter on the baking sheet. Toss the cooked chicken in this garlic herb butter to coat thoroughly.
- Serve: Fluff the wild rice mixture in the crockpot with a fork. Serve the chicken alongside the rice and vegetables. Drizzle any remaining garlic butter from the baking sheet over the chicken before serving for extra flavor.
Notes
- For a quicker version, this recipe can also be made in an Instant Pot following similar layering and seasoning instructions with 20 minutes cook time on high pressure.
- The recipe can be adapted to cook in a skillet and finished in the oven for a stovetop and baking combination method.
- The parmesan rind adds an umami depth to the broth and is optional.
- Fresh sage leaves provide an aromatic contrast to the rich butter and garlic.
- Be careful when broiling the chicken with butter to prevent burning; watch closely during the 1-3 minute broil time.
- Using low sodium broth helps control the overall salt content of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
