I absolutely love how the Crockpot Herb Butter Chicken and Wild Rice Recipe comes together with minimal fuss but delivers maximum comfort and flavor. It’s one of those dishes that effortlessly fills your home with cozy aromas while you go about your day. This recipe works beautifully for busy weeknights or laid-back weekends when you want something hearty yet refined.
What makes this Crockpot Herb Butter Chicken and Wild Rice Recipe truly special is the blend of herbs, butter, and wild rice that mingles with tender chicken cooked low and slow. You’ll find that the slow cooking method helps deepen flavors and keeps the chicken insanely juicy. It’s a comforting, wholesome meal that my family goes crazy for — and I’m confident you’ll feel the same once you try it!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just set it and forget it in the crockpot while life keeps moving.
- Rich Herbal Flavor: The combo of thyme, rosemary, sage, and butter creates incredible depth.
- Versatile Meal: Works for weeknight dinners, family meals, or even meal prep.
- Wild Rice Boost: The wild rice blend adds an earthy chew and wholesome nutrition.
Ingredients You’ll Need
The ingredients here are straightforward but perfectly balanced for flavor and texture. When choosing your wild rice blend, I recommend one that includes brown rice too—it gives a nice bite and cooks evenly with the wild grains.
- Wild rice blend: Look for a package that mixes wild and brown rice for best texture.
- Yellow onion: Adds a gentle sweetness when slow cooked.
- Dried parsley: Brightens flavors without overpowering.
- Carrots: Cut into chunks to maintain some bite and natural sweetness.
- Cremini mushrooms: Deep, earthy flavor and meaty texture.
- Chopped celery: Adds subtle aromatic crunch.
- Extra virgin olive oil: For sautéing and flavor enhancement.
- Kosher salt and black pepper: Essential for seasoning throughout.
- Low sodium chicken broth: Keeps the dish moist and rich without excess saltiness.
- Boneless chicken breasts or thighs: I usually pick thighs for juiciness, but breasts work just as well.
- Dried thyme, rosemary, paprika, cayenne pepper: The backbone herbs and spices for savory, warm notes.
- Garlic cloves (smashed): Infuse subtle garlic flavor without being overwhelming.
- Salted butter: Key for that luscious herb butter glaze at the end.
- Fresh sage leaves: Adds a woodsy, fragrant touch when broiled with butter.
- Parmesan rind (optional): A secret flavor booster if you have some on hand.
Variations
I love that this Crockpot Herb Butter Chicken and Wild Rice Recipe is so adaptable — feel free to tweak herbs or swap veggies to match what you have in the fridge. Making it your own will keep dinner exciting!
- Vegetable swaps: I’ve tried swapping mushrooms for diced bell peppers or swapping celery with chopped fennel for a slight anise tone.
- Protein options: Sometimes I use bone-in thighs for extra flavor or turkey breast if I want something leaner.
- Spice level: Increase cayenne if you love heat, or omit for a milder dish the kids will enjoy.
- Dairy-free version: Use olive oil or a plant-based butter substitute instead of butter to keep it dairy-free.
How to Make Crockpot Herb Butter Chicken and Wild Rice Recipe
Step 1: Layer the Base
Start by adding the wild rice, chopped onion, carrots, mushrooms, celery, and dried parsley directly into your crockpot. Season everything generously with salt and pepper, then drizzle with a tablespoon of olive oil and toss to coat. Pour in the chicken broth last—this helps the rice cook evenly and infuses those veggies with savory goodness.
Step 2: Prepare and Add the Chicken
Next, toss your chicken pieces with the remaining olive oil, thyme, rosemary, paprika, cayenne, and some extra salt and pepper. This spice mix is what sets the tone for the whole dish. Place the chicken gently on top of the rice mixture in the crockpot, then tuck in the smashed garlic and, if you have, the parmesan rind. Cover and cook on low for 5-6 hours or high for 2-3 hours—patience here rewards you with juicy, tender chicken every time.
Step 3: Broil for the Finishing Touch
When the crockpot timer signals it’s done, preheat your broiler. Carefully remove the chicken and garlic cloves, placing them on a baking sheet. Scatter the butter and fresh sage leaves around the chicken and garlic, then broil for just a minute or two until the butter melts and crisps up the sage—a magical, aromatic finish! Peel the garlic skins off, chop the softened garlic, and mix it in with the butter on the sheet. Toss the chicken in this herby butter glaze to coat every bite in richness.
Step 4: Serve and Enjoy
Fluff the rice and veggies with a fork, then plate alongside that luscious chicken. If there’s any butter left on the pan, drizzle it liberally over the top. Trust me, this step makes a difference that your tastebuds will thank you for!
Pro Tips for Making Crockpot Herb Butter Chicken and Wild Rice Recipe
- Use Thighs for Juiciness: I often choose boneless thighs because they stay moister during slow cooking than breasts.
- Don’t Skip the Broil Finish: The broiler step crisps the herbs and butter, adding an irresistible texture and aroma.
- Parmesan Rind Magic: If you have a parmesan rind, toss it in the crockpot—it adds subtle umami that deeply enriches the broth.
- Fluff Rice Before Serving: Fluffing avoids clumped, gummy rice and keeps the dish light and appealing.
How to Serve Crockpot Herb Butter Chicken and Wild Rice Recipe
Garnishes
I like to add a sprinkle of freshly chopped parsley or a little more fresh sage on top to brighten the dish visually and add that fresh herbal note. A wedge of lemon on the side works wonders too, providing a zesty counterpoint to the rich butter sauce.
Side Dishes
This recipe is a complete meal on its own, but if you want extra veggies, a crisp green salad or steamed broccoli pairs beautifully. Roasted root vegetables like parsnips or Brussels sprouts also complement the warm, savory flavors nicely.
Creative Ways to Present
For a special occasion, I’ve served this dish in individual mini cocottes or cast iron skillets to give it a rustic, elegant feel. It’s fun to add a dollop of crème fraîche or a drizzle of truffle oil on top for an extra touch of indulgence.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers and keep them in the fridge for up to 3 days. The flavors deepen overnight, so I often find that the next day’s meal tastes even better. Just be sure to separate any sauces or butter glaze if you want to keep textures intact.
Freezing
This recipe freezes wonderfully. Pack the chicken and rice mixture separately in freezer-safe containers, and it will keep for up to 2 months. Thaw overnight in the fridge before reheating to keep everything tender and flavorful.
Reheating
When reheating, I recommend warming gently on the stove over low heat, adding a splash of broth or water if it starts to dry out. The stovetop method helps maintain juiciness better than the microwave. If desired, add a little fresh butter and herbs on top to revive those delicious finishing flavors.
FAQs
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Can I use chicken thighs instead of breasts in this Crockpot Herb Butter Chicken and Wild Rice Recipe?
Absolutely! I personally prefer boneless, skinless chicken thighs because they’re more forgiving during slow cooking and stay juicy and flavorful. Chicken breasts work fine too but can sometimes dry out if overcooked.
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Is it necessary to add the parmesan rind?
The parmesan rind isn’t required, but if you have one, adding it to the crockpot adds a subtle, savory depth that really elevates the broth and overall flavor. It’s a little trick I discovered that makes a big difference.
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Can I make this recipe in an Instant Pot?
Yes! The recipe adapts well to the Instant Pot. Use the high-pressure cooking setting for about 20 minutes, then finish with the broiler step to brown the butter and sage, just like in the crockpot method.
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What if I don’t like wild rice?
You can swap wild rice with all brown rice or even a mix of white and brown rice if you prefer. Just keep in mind that cooking times and liquid amounts may vary slightly.
Final Thoughts
This Crockpot Herb Butter Chicken and Wild Rice Recipe has become one of my go-to meals whenever I want something cozy, delicious, and fuss-free. I love that it fills the house with comforting aromas and delights everyone gathered at the table. If you’re looking to try a simple yet elevated slow-cooker dinner that feels like a warm hug on a plate, this recipe is it—give it a go and enjoy every buttery, herb-infused bite!
Print
Crockpot Herb Butter Chicken and Wild Rice Recipe
- 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
Description
A comforting and flavorful Crockpot Herb Butter Chicken with Wild Rice recipe that combines tender chicken breasts or thighs cooked low and slow with wild rice blend, aromatic herbs, fresh vegetables, and a rich sage butter finish. Perfect for an easy and hearty dinner with minimal hands-on time.
Ingredients
Rice and Vegetables
- 1 1/2 cups wild rice blend (mix of 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
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
Finishing and Optional
- 8 leaves fresh sage
- 1 parmesan rind (optional)
Instructions
- Prepare the base in crockpot: In the bowl of your crockpot, combine the wild rice, chopped onion, carrots, sliced mushrooms, chopped celery, and dried parsley. Season generously with kosher salt and black pepper. Add 1 tablespoon of olive oil and toss all ingredients together well. Pour the low sodium chicken broth over the mixture.
- Season and arrange chicken: In a separate bowl, toss the chicken breasts or thighs with the remaining 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 rice and veggies in the crockpot. Add the smashed garlic cloves and, if using, the parmesan rind.
- Cook in crockpot: Cover the crockpot and cook on low heat for 5 to 6 hours, or on high for 2 to 3 hours until the chicken is tender and the rice is fully cooked.
- Prepare butter and sage topping: Just before serving, preheat your oven broiler to high. Carefully remove the chicken and garlic cloves from the crockpot and place on a baking sheet. Arrange the salted butter and 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: Peel the softened garlic cloves and chop them finely. Mix chopped garlic into the melted butter on the sheet pan. Toss the cooked chicken in this fragrant garlic sage butter to coat thoroughly.
- Serve: Fluff the cooked wild rice and vegetable mixture with a fork. Serve the herb butter coated chicken alongside the rice and veggies. Drizzle any remaining buttery sage sauce from the baking sheet over the chicken for extra flavor.
Notes
- You can substitute chicken breasts with thighs depending on preference; thighs will yield a juicier texture.
- The parmesan rind is optional but adds a delicious depth of flavor to the broth as it cooks.
- For a quicker version, you can use the Instant Pot method, adjusting cooking times accordingly.
- When broiling the chicken and butter, watch closely to prevent burning as broilers vary.
- This dish pairs well with a crisp green salad or steamed green vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 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: 90 mg
