One Pot Chicken and Rice Pilaf

  • 15 Mins

    Prep Time

  • 5-6 Hrs

    Cook Time

  • 6


  • 351


  • 20g


  • 18g


  • 25g




  • 1½ Cups Wild Rice
  • 3 Cups Low-Sodium Chicken Broth
  • 1 Lemon, juiced
  • 2 Tsp Dried Oregano
  • 1 Carrot, cut into 1-inch pieces
  • 1 Cup Baby Bella Mushrooms, cut into 1-inch pieces
  • 2 lbs Chicken Thighs
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Fresh Thyme, chopped
  • 1 Tsp Fresh Sage, chopped
  • 4 Shallots, peeled and halved
  • 1 Sprig Fresh Rosemary
  • Salt and Pepper, to taste (Monitor salt intake per doctor’s recommendations)


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Add Ingredients to Slow Cooker To the slow cooker, add the wild rice, vegetable broth, lemon juice, oregano, carrots, mushrooms, salt, and pepper.

  • 3.

    Heat Oil on Skillet Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat.

  • 4.

    Add Chicken & Shallots to Skillet Rub chicken with 1 tbsp extra virgin olive oil, thyme, and sage. Once the oil in the pan has begun to sizzle, add the chicken. Sear until the bottom is golden brown, about 4-5 minutes. Add shallots to the pan. Flip chicken to sear the other side, about 4-5 minutes.

  • 5.

    Combine All Ingredients in Slow Cooker Remove chicken, herbs, shallots, and juices from the pan and place into the slow cooker. Cover with the lid and cook on low for 5-6 hours.

  • 6.

    Fluff & Serve Remove lid and fluff with a fork.

  • 7.

    Wash Hands Wash hands with soap and water.

Recipe adapted from halfbakedharvest.com

Nourishment Notes

Wild Rice

Wild rice is a complete protein to help your body build new and healthy cells. It’s also a whole grain, helpful for protecting the heart, and full of antioxidants key to overall health.


Mushrooms are loaded with B vitamins to aid in skin, nerve, and digestive health. They’re also a good source of potassium, which is key to muscle, nerve, and heart function.

Fatigue Buster

  • Lemon Juice

    Use bottled lemon juice instead of freshly squeezed. 1 lemon equals ¼ cup lemon juice.

  • Make in Advance

    Try preparing the carrot, mushrooms, and shallot 1-2 days in advance to minimize kitchen prep time.

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