Slow Cooker Butter and Herb Thanksgiving Chicken and Rice
In the event you have a laundry list of things to get done before the holidays, you are short on time, feeling lazy or admittedly just don’t know how to cook a turkey, resort to this easy Slow Cooker Butter and Herb Thanksgiving Chicken and Rice.
- 2 Lbs. chicken with skin on a mix of thighs and breasts
- Butter, cut in cubes
- 2 TBSP Fresh sage leaves, minced
- 2 TBSP Fresh Rosemary sprigs, minced
- 2 TBSP Fresh oregano sprigs, minced
- 1 TBSP olive oil
- Salt and Pepper
- 2 Cups Wild rice
- 2 Carrots, diced
- 2 Celery stalks, sliced
- Pearl onions, whole
- 3 and ½ Cups chicken broth
- 1 orange, juice squeezed
- Dried cranberries
- Chopped pecans
- Cut your butter into cubes, set in the fridge to stay cold.
- Pluck your rosemary leaves, finely chop. Measure out 2 TBSP and place in a bowl. Continue this process with your oregano and sage leaves. Once all three are finely minced, mix together in a bowl and set aside.
- Peel, wash and dice your carrots, set aside. Slice your celery, set aside.
- Peel the skins from your pearl onions. Set aside.
- Lift up the skin from the chicken and stuff each one with a few cubes of butter and sprinkle your herb mixture evenly over the top of the chicken under the skin and above the skin. Season with salt and pepper as well.
- Heat a pan over medium heat. Add 1 TBSP olive oil. When all chickens are stuffed and seasoned, place them skin side down in the pan. Cook over medium heat for 5 minutes per side. When done, remove from heat.
- Fill your slow cooker pot with the wild rice, celery, carrots and pearl onions. Pour in your chicken broth and squeeze in your fresh orange juice. Stir to combine. Add and nestle in your chicken pieces in between where they fit. Place the lid on top and cover. Cook in your slow cooker oh high for 3-4 hours.
- When done, serve immediately and garnish with dried cranberries and pecans.