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Pittsburgh, PA
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Crockpot Herb Butter Chicken with Wild Rice
Prep Time
15 minutes
Cooking Time
6 hours
Yields
6
Ingredients
1 1/2 cups wild rice (mix wild and brown rice)
1 yellow onion, chopped
1 tablespoon dried parsley
2 carrots, cut into 1 inch pieces
1 cup sliced cremini mushrooms
1 cup chopped celery
2 tablespoons extra virgin olive oil
kosher salt and black pepper
3 1/2 cups low sodium chicken broth
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
4 tablespoons salted butter
8 leaves fresh sage
1 Parmesan rind (optional)
Directions
CROCKPOT
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 for 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken with 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.
INSTANT POT
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 for 1-3 minutes, until crisp. Peel away the garlic skin, then chop, and mix with the butter on the sheet pan. Toss the chicken with 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.