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As the leaves begin to change and the air turns crisp, there's an undeniable charm to autumn that beckons us to gather around the dinner table for hearty, comforting meals. One such dish that perfectly captures the essence of the season is the Cozy Autumn Harvest Crockpot Chicken Veggie Rice. This recipe not only embodies the warm flavors of fall but also offers a simple and stress-free way to prepare a wholesome dinner. With the convenience of a crockpot, you can set it and forget it, allowing you to enjoy the comforting aroma wafting through your home while you go about your day.

Fall Crockpot Chicken Veggie Rice

Embrace the warmth of fall with this Cozy Autumn Harvest Crockpot Chicken Veggie Rice recipe. Perfect for busy evenings, this hearty dish features tender chicken thighs, brown rice, and a colorful medley of seasonal vegetables. Simply set it in the crockpot and let it simmer while you enjoy your day. Packed with flavor and nutrients, this comforting meal is sure to bring family together around the dinner table, evoking the essence of autumn with every bite.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup brown rice, rinsed

2 cups chicken broth

1 medium sweet potato, diced

2 carrots, sliced

1 red bell pepper, chopped

1 cup green beans, trimmed and cut

1 onion, diced

3 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 tablespoon olive oil

Fresh parsley, for garnish (optional)

Instructions
 

Prepare the Crockpot: Drizzle the interior of your crockpot with olive oil to prevent sticking.

    Layer the Ingredients: Start by placing the diced sweet potatoes at the bottom of the crockpot. This will create a base that will cook nicely over a longer period.

      Add Rice & Veggies: Sprinkle the rinsed brown rice evenly over the sweet potatoes. Next, layer the sliced carrots, chopped bell pepper, green beans, and diced onion on top of the rice.

        Season the Chicken: Season the chicken thighs with salt, pepper, thyme, and smoked paprika. Place the seasoned chicken thighs on top of the vegetables.

          Add Chicken Broth: Pour the chicken broth evenly over all the ingredients in the crockpot. This liquid will cook the rice and elevate the flavors.

            Cook: Cover the crockpot with the lid. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork, and the rice has absorbed the broth.

              Shred Chicken: Once cooked, remove the chicken thighs from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot, stirring it through the rice and veggies.

                Garnish and Serve: Optional - chop some fresh parsley and sprinkle it over the top for a burst of color and freshness. Serve warm and enjoy your cozy autumn meal!

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