Slow Cooker Chicken Pilaf with Sun-dried Tomatoes

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recipe by Octopus Publishing

  • Time icon
    Total Time
    4hrs 25mins
  • Serves icon
  • Calories icon

A healthy slow cooker Mediterranean-style rice dish. The mixture of brown and wild rice adds a hearty nuttiness. Who says healthy food is boring?

recipe updated Jul 6, 2020


  • Chicken breast icon
    Chicken breast
    4 (about 450 g)
  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Sundried tomato icon
    Sundried tomato
    ½ cup (about 55.2 g)
  • Chicken stock icon
    Chicken stock
    2 ½ cups (about 600 g)
  • Brown rice icon
    Brown rice
    ¾ cup (about 156.6 g)
  • Arugula icon
    as needed
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    368.88 g (about 1 ½ cups)
  • Pesto icon
    2 tsp (about 10.3 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Wild rice icon
    Wild rice
    ¼ cup (about 52.2 g)
  • Olive oil icon
    Olive oil
    as needed
  • Lemon juice icon
    Lemon juice
    as needed


  • kCook icon Wooden spoon
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet
  • kCook icon Plate

Step preview

  1. Heat olive oil to a clean medium cast iron skillet
  2. Add chicken breast to the medium cast iron skillet
  3. Fry until browned
  4. Remove with slotted spoon
  5. Get a clean plate
  6. Reserve content of medium cast iron skillet plate
  7. Add onion and garlic clove to the medium cast iron skillet
  8. Fry until lightly browned - 5 min
  9. Add canned chopped tomatoes, sundried tomato and pesto to the medium cast iron skillet
  10. Season with salt & pepper
  11. Boil
  12. Get a clean slow cooker bowl
  13. Pour content of medium cast iron skillet into slow cooker bowl
  14. Stir in chicken stock to the slow cooker bowl
  15. Add brown rice and wild rice to the slow cooker bowl
  16. Stir
  17. Arrange chicken in slow cooker bowl and cover
  18. Cook in slow cooker until tender - 4 hr, high heat
  19. Serve
  20. Serve with arugula
  21. Drizzle with olive oil and lemon juice
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