halfbakedharvest4.4
Crockpot Herb Butter Chicken and Wild Rice
An easy and delicious slow cooker recipe that makes weeknight cooking easy, cozy, and delicious!
👥 6 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min🔥 Cook: 6h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●pot
- ●skillet
- ●oven
📝 Preparation Steps
1
Crockpot
2
1. In the bowl of your crockpot, combine the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Add 1 tablespoon olive oil and toss. Pour over the chicken broth.2. In a bowl, toss the chicken with 1 tablespoon olive oil, thyme, rosemary, paprika, cayenne, and season with salt and pepper. Place the chicken in the crockpot. Add the garlic cloves. If you have one, add a parmesan rind. Cover and cook on low for ⏱️ 5-6 hours or on high for ⏱️ 2-3 hours. 3. Before serving, preheat the broiler to high. Remove the chicken and garlic from the crockpot and place on a baking sheet. Arrange the butter and sage around the chicken and garlic, then broil ⏱️ 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken in the butter.4. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. If there is any butter left on the pan, drizzle it over the chicken.
carrots, cut into 1 inch pieces2chopped celery1 cupdried parsley1 tablespoondried thyme2 teaspoonsdried rosemary1 teaspoonpaprika1 teaspoongarlic, smashed6 clovesparmesan rind (optional)1
3
Instant Pot
4
1. In the bowl of your instant pot, combine the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Add 1 tablespoon olive oil and toss. Pour over the chicken broth.2. In a bowl, toss the chicken with 1 tablespoon olive oil, thyme, rosemary, paprika, cayenne, and season with salt and pepper. Place the chicken in the instant pot. Add the garlic cloves. If you have one, add a parmesan rind. Cover and cook on high pressure for ⏱️ 20 minutes.3. Once done cooking, release the steam. Preheat the broiler to high. Remove the chicken and garlic from the instant pot and place on a baking sheet. Arrange the butter and sage around the chicken and garlic, then broil ⏱️ 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken in the butter.4. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. If there is any butter left on the pan, drizzle it over the chicken.
carrots, cut into 1 inch pieces2chopped celery1 cupdried parsley1 tablespoondried thyme2 teaspoonsdried rosemary1 teaspoonpaprika1 teaspoongarlic, smashed6 clovesparmesan rind (optional)1
5
Skillet
6
1. Preheat the oven to 425° F.2. In a large oven-safe skillet, combine 1 tablespoon olive oil, the chicken, thyme, rosemary, paprika, and cayenne. Season with salt and pepper. Set the skillet over high heat. Sear on both sides until golden, ⏱️ 3-5 minutes. During the last ⏱️ 2 minutes of cooking, add the butter, garlic, and sage. Allow the butter to brown around the chicken. Remove everything from the skillet to a plate. Chop the garlic.3. To the same skillet, add 1 tablespoon olive oil, the wild rice, onion, carrots, mushrooms, celery, and dried parsley. Season well with salt and pepper. Cook ⏱️ 1-2 minutes, then pour over the broth. Bring to a boil.4. Slide the chicken, garlic, and any juices left on the plate back into the skillet. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for ⏱️ 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Bake, uncovered for ⏱️ 15 minutes or until the rice is cooked. 5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
dried thyme2 teaspoonsdried rosemary1 teaspoonpaprika1 teaspoongarlic, smashed6 clovescarrots, cut into 1 inch pieces2chopped celery1 cupdried parsley1 tablespoon
Nutrition Facts
calories
643 kcal
serving Size
1 serving
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