Crockpot Herb Butter Chicken and Wild Rice Recipe

I absolutely love this Crockpot Herb Butter Chicken and Wild Rice Recipe because it’s the perfect cozy meal that practically makes itself. You just toss everything in the crockpot and come back to this rich, flavorful dinner that tastes like you put hours of love and effort into it. The blend of herbs, butter, and wild rice makes the dish comforting yet elegant enough for a weeknight or a casual dinner party.

When I first tried this recipe, I was amazed at how the wild rice absorbs all those herby, buttery flavors while the chicken stays juicy and tender. You’ll find that it works incredibly well when you want to come home to a wholesome meal without fussing over it for hours. Plus, it’s very forgiving, so if you’re new to slow cooking, this Crockpot Herb Butter Chicken and Wild Rice Recipe is a fantastic confidence booster.

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Ingredients You’ll Need

The ingredients for this Crockpot Herb Butter Chicken and Wild Rice Recipe come together beautifully to create layers of flavor and texture. Using a wild rice blend adds nuttiness and chewiness that complements the tender chicken and fragrant herbs perfectly. I always recommend fresh veggies whenever possible to brighten things up.

• Wild rice blend: I like mixing wild and brown rice for that earthy, chewy texture.
• Yellow onion: Adds sweetness and depth when simmered slowly with the rice and chicken.
• Dried parsley: Gives a subtle herby aroma that pairs well with the butter.
• Carrots: Cut them chunky so they hold up well during slow cooking.
• Cremini mushrooms: Bring umami and a meaty bite to the dish.
• Celery: Adds freshness and a bit of crunch contrast to the softness of the rice.
• Extra virgin olive oil: For sautéing and flavor layering.
• Kosher salt and black pepper: Season generously to enhance all flavors.
• Low sodium chicken broth: Keeps things flavorful without too much salt.
• Boneless chicken breasts or thighs: Thighs give more moisture; breasts are leaner but still delicious.
• Dried thyme, rosemary, paprika, cayenne pepper: This herb and spice mix brings warmth and a subtle kick.
• Garlic cloves: Smashed and cooked slowly to infuse butter and chicken with a mellow garlic flavor.
• Salted butter: Key to that luscious butter sauce you’ll toss the chicken in at the end.
• Fresh sage leaves: Adds an aromatic earthiness when browned with the butter.
• Parmesan rind (optional): I throw this in for an umami boost; it’s a game changer if you have one around.

Variations

I like to switch up this Crockpot Herb Butter Chicken and Wild Rice Recipe depending on what I have on hand or the season. It’s a super adaptable base to customize to your taste and dietary preferences, so don’t hesitate to experiment.

• Use chicken thighs instead of breasts: I find thighs stay juicier in the crockpot; the dish turns out extra tender and flavorful.
• Swap wild rice blend for quinoa or brown rice: Great if you want something lighter or gluten-free, though cooking times might vary a bit.
• Make it dairy-free: Skip the butter or substitute with ghee for a similar flavor and richness.
• Add seasonal veggies: In the fall, I toss in diced butternut squash or parsnips for extra sweetness and color.

How to Make Crockpot Herb Butter Chicken and Wild Rice Recipe

Step 1: Prep the Base Ingredients in the Crockpot

Start by adding the wild rice blend, chopped onion, carrots, mushrooms, celery, and dried parsley directly into your crockpot bowl. This layering is crucial because the rice will absorb all those beautiful flavors from the vegetables and herbs as it cooks. Season everything well with kosher salt and black pepper—don’t be shy here, as slow cooking can mellow the seasoning. Drizzle one tablespoon of olive oil on top and give it a gentle toss to coat everything evenly. Finally, pour in the chicken broth, which will help cook the rice and keep the dish nice and moist.

Step 2: Season and Add the Chicken

In a separate bowl, toss your boneless chicken breasts or thighs with the remaining olive oil, thyme, rosemary, paprika, cayenne pepper, and a good pinch of salt and pepper. I love this seasoning mix because it adds so much fragrant warmth without being overpowering. Place the chicken right on top of the rice and veggies in the crockpot along with the smashed garlic cloves. If you’ve got a parmesan rind, toss that in for a subtle umami boost that I swear makes a difference. Cover the crockpot and cook on low for 5-6 hours or on high for 2-3 hours until the chicken is perfectly tender and the rice is cooked through.

Step 3: Finish with Herb Butter and Broil

This is my favorite part that really elevates the dish. Before serving, preheat your broiler to high. Carefully remove the chicken and garlic cloves from the crockpot and place them on a baking sheet. Arrange butter pats and fresh sage leaves around the chicken and garlic, then broil for 1-3 minutes until the butter bubbles and the sage crisps up beautifully. Once out of the oven, peel the softened garlic skins off, chop the garlic, and mix it into the buttery sage sauce on the pan. Toss the chicken in that heavenly butter mixture to coat every bite. Meanwhile, fluff the cooked rice with a fork and serve everything together with any leftover buttery sauce drizzled on top. It’s seriously simple but the taste is next level.

How to Serve Crockpot Herb Butter Chicken and Wild Rice Recipe

Garnishes

I personally love garnishing this dish with extra fresh sage leaves or a sprinkle of finely grated Parmesan right before serving—it adds a fresh, savory hit and looks beautiful on the plate. Sometimes I add a little fresh parsley for color and brightness, which always gets compliments from guests.

Side Dishes

This recipe really stands on its own as a complete meal, but if you want to round it out, I recommend a crisp green salad with a tangy vinaigrette or some roasted asparagus to add a nice contrast to the rich butter sauce. For a heartier meal, creamy mashed potatoes or steamed green beans make great side options as well.

Creative Ways to Present

Once, for a casual dinner party, I served this Crockpot Herb Butter Chicken and Wild Rice Recipe in rustic mini cast iron skillets—each guest got their own portion straight from the oven, still bubbling with buttery goodness. It’s a great way to impress without extra work and makes the meal feel cozy and special.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge and usually try to eat them within 3 days. The flavors meld beautifully overnight, making the dish even better the next day. Just be sure to keep the butter sauce mixed with the chicken to keep it moist.

Freezing

This Crockpot Herb Butter Chicken and Wild Rice Recipe freezes well, which is awesome for meal prep. I recommend freezing the chicken separately from the rice so the textures stay intact. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently in a skillet over low heat with a bit of water or broth to loosen up the rice and prevent it from drying out. You can add a little extra butter or fresh herbs during reheating to revive the flavors. Microwave works fine too, but stirring halfway through helps maintain even warmth.

FAQs

Final Thoughts

This Crockpot Herb Butter Chicken and Wild Rice Recipe has become one of my go-to comfort dinners, especially when life gets busy but I still want something delicious and homemade on the table. The way the wild rice soaks up the buttery herb-infused broth while the chicken melts in your mouth is truly heartwarming. I hope you try making it soon—you’ll enjoy every tender, flavorful bite as much as my family does!

Crockpot Herb Butter Chicken and Wild Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 102 reviews

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

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Description

Crockpot Herb Butter Chicken and Wild Rice is a comforting, hearty dish featuring tender boneless chicken slow-cooked with a wild rice blend and a medley of fresh vegetables and herbs. Enhanced with garlic, sage, and butter, this recipe offers rich flavors and a perfectly cooked rice pilaf that pairs wonderfully with succulent chicken. Versatile for crockpot, instant pot, or skillet methods, this dish is ideal for easy weeknight dinners or lazy weekend meals.

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Ingredients

Base Ingredients

• 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
• 6 cloves garlic, smashed
• 8 leaves fresh sage
• 1 parmesan rind (optional)

Seasonings and Herbs

• 1 tablespoon dried parsley
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Kosher salt and black pepper, to taste

Proteins and Fats

• 2 pounds boneless chicken breasts or thighs
• 4 tablespoons salted butter
• 2 tablespoons extra virgin olive oil (divided)

Liquids

• 3 1/2 cups low sodium chicken broth

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Instructions

1. Prepare the Crockpot Base: In the crockpot bowl, combine the wild rice blend, chopped onion, carrots, mushrooms, celery, and dried parsley. Season generously with kosher salt and black pepper. Drizzle 1 tablespoon olive oil over and toss everything together to coat well. Pour the low sodium chicken broth evenly over the mixture.
2. Season and Add Chicken: In a separate bowl, toss the chicken breasts or thighs with 1 tablespoon olive oil, dried thyme, rosemary, paprika, cayenne pepper, salt, and black pepper until evenly coated. Place the seasoned chicken on top of the vegetables and rice in the crockpot. Add the smashed garlic cloves and parmesan rind if using. Cover and cook on low for 5-6 hours or on high for 2-3 hours until chicken is tender and rice is cooked.
3. Broil Herb Butter Chicken: About 5 minutes before serving, preheat your oven broiler to high. Remove the chicken and garlic from the crockpot and transfer to a baking sheet. Arrange small dollops of butter and the fresh sage leaves around the chicken and garlic cloves. Broil for 1-3 minutes until the butter melts and the surface gets a slight crisp. Remove the garlic skins, chop the softened garlic cloves and mix the garlic into the melted butter on the baking sheet. Toss the chicken pieces in the garlic herb butter for extra flavor.
4. Fluff and Serve: Fluff the wild rice and vegetable mixture with a fork directly in the crockpot or transfer to a serving dish. Serve the broiled herb butter chicken on top or alongside the rice and vegetables, drizzling the remaining garlic butter from the pan over the chicken for maximum richness.

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Notes

• If you don’t have a parmesan rind, you can omit it or use a sprinkle of grated parmesan cheese to infuse flavor.
• The recipe is flexible for using chicken breasts or thighs depending on your preference for lean or juicier meat.
• You can substitute fresh herbs if available instead of dried ones, using approximately three times the quantity for fresh herbs.
• For a quicker alternative, you can use the Instant Pot method described in the article, which cooks the dish under high pressure for 20 minutes.
• The final broiling step adds a crispy, flavorful finish to the chicken, but can be skipped if preferred for softer texture.
• This dish pairs well with a side of steamed green vegetables or a crisp salad for added freshness.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 420
• Sugar: 3g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 90mg