November 18, 2021

Slow Cooker Butter and Herb Thanksgiving Chicken and Rice

I will start by saying that one of my favorite aspects of this dish is that you get a 2 in 1: a lean protein and a side dish. Chicken and rice are long time BFF's and when they get together everything just seems right. I mean seriously! Name a better duo, i'll wait. This meal will far exceed your expectations and has all of the flavors of a Thanksgiving Turkey without all of the work.

This one pot wonder meal might just be your saving grace if you are in a pinch. Pan seared chicken thighs and breasts that get rubbed with a triple herb mixture and stuffed with butter cubes make for the ultimate flavor combination. Then, you add them to the pot with plenty of fresh vegetables, a nutty wild rice mixture, savory broth and fresh squeezed orange juice for some added zesty flavor. The only thing that is left to do is to press start and sip on your favorite zinfandel while you wait.

When it comes to the chicken I like to use skin on chicken for this recipe for two reasons: one, it closely resembles a turkey and two, I like being able to stuff and rub the inside and the outside with the herb mixture and butter to maximize the flavor. I use a fresh triple herb mixture that consists of rosemary, oregano and sage that I finely mince and chop then mix together. Then, the herbs get rubbed on the outside of the chicken and the inside. Finally, I stuff the inside with tiny little butter cubes. So, when you pan sear them all of that herby buttery flavor gets cooked directly into the chicken. My mouth is literally watering as I wrote this for you!

Now, you will know this recipe is done when all of the liquid and juices have cooked into the rice and vegetables and there is none left. This could take anywhere from 3 hours to 4 if you are cooking on high. But, I will say this is more of a 3 hour slow cooker recipe because your chicken has already been pre-cooked and seared from the start. But, during this cooking process the rice and vegetables will cook with the juices and broth. So, when there is little to none left, it's done!

I don’t know about you, but a meal that qualifies as easy, hearty and more importantly cozy is always a yes in my book! Plus this is that type of meal that will leave you satisfied, yet with just enough wiggle room to squeeze in some of those pies, cookies or brownies that you’ve had your eye on all night.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

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
  1. Cut your butter into cubes, set in the fridge to stay cold.
  2. 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.
  3. Peel, wash and dice your carrots, set aside. Slice your celery, set aside.
  4. Peel the skins from your pearl onions. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. When done, serve immediately and garnish with dried cranberries and pecans.
  9. ENJOY!
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October 19, 2021
So delicious!