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As the leaves turn golden and the air becomes crisp, the culinary world offers a delightful array of flavors that mirror the beauty of the season. Cozy Autumn Harvest Crockpot Chicken Veggie Rice stands out as a quintessential dish for autumn, delivering a warm, hearty meal that encapsulates the spirit of fall. This one-pot wonder melds tender chicken thighs, nutritious vegetables, and nutty brown rice into a comforting symphony of flavors simmered to perfection. Whether you’re navigating a busy weeknight or indulging in a leisurely weekend, this recipe promises to become a cherished addition to your fall cooking repertoire.

Fall Crockpot Chicken Veggie Rice

Warm up your fall evenings with the Cozy Autumn Harvest Crockpot Chicken Veggie Rice recipe. This comforting dish combines tender chicken thighs, nutritious seasonal veggies, and nutty brown rice, creating a heartwarming meal that simmers to perfection in your crockpot. With minimal prep and the satisfaction of a one-pot wonder, this recipe celebrates autumn's flavors, making it perfect for busy weeknights or leisurely weekends. Enjoy a nourishing taste of the season!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup brown rice, rinsed under cold water

2 cups low-sodium chicken broth

1 medium sweet potato, peeled and diced into ½-inch cubes

2 medium carrots, peeled and sliced into rounds

1 red bell pepper, chopped into bite-sized pieces

1 cup green beans, trimmed and cut into 1-inch pieces

1 medium onion, diced

3 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 tablespoon olive oil

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Prepare the Crockpot: Drizzle the interior of your crockpot with olive oil to create a non-stick surface. This assures easy cleanup after cooking.

    Layer the Ingredients: Begin by placing the diced sweet potatoes at the bottom of the crockpot. This foundational layer will cook thoroughly over time and enhance the dish's flavor.

      Add Rice & Vegetables: Evenly sprinkle the rinsed brown rice over the sweet potatoes. Next, layer the sliced carrots, chopped red bell pepper, green beans, and diced onion atop the rice, creating a colorful vegetable medley.

        Season the Chicken: In a mixing bowl, season the chicken thighs with salt, black pepper, dried thyme, and smoked paprika until evenly coated. Place the seasoned chicken thighs on top of the layered vegetables.

          Add Chicken Broth: Carefully pour the chicken broth over all the ingredients in the crockpot. This broth will cook the rice and infuse the chicken and vegetables with flavor as they simmer together.

            Cook: Secure the lid on the crockpot. Set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds apart with a fork, and the rice has absorbed the delicious broth.

              Shred Chicken: Once the cooking time is complete, use tongs to remove the chicken thighs from the crockpot. Shred the chicken using two forks and return the shredded chicken back into the crockpot, mixing it well with the rice and vegetables.

                Garnish and Serve: For an optional finishing touch, chop some fresh parsley and sprinkle it over the top for added color and a burst of freshness. Serve the warm meal straight from the crockpot and enjoy the comforting flavors of autumn!

                  Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 4-6 servings