26+ Healthy Crockpot Brown Rice Recipes for Easy and Flavorful Meals

Are you looking for a way to make your meals easier, healthier, and more flavorful?

Crockpot brown rice recipes are the perfect solution!

Brown rice is a wholesome, nutritious grain, and when cooked in a slow cooker, it becomes the ideal base for a variety of dishes.

Whether you’re making a hearty meal for the family or prepping your meals for the week, these recipes will save you time and effort in the kitchen.

From savory combinations with vegetables and proteins to sweet and aromatic rice dishes, there’s something for everyone.

This blog features over 26 crockpot brown rice recipes that are simple to follow and packed with flavor.

So grab your crockpot and get ready to experience a whole new way of cooking with brown rice!

26+ Healthy Crockpot Brown Rice Recipes for Easy and Flavorful Meals

Crockpot brown rice recipes are a fantastic way to enjoy a nutritious, flavorful meal with minimal effort.

By utilizing the slow cooker, you can infuse brown rice with rich spices, tender vegetables, and protein-packed ingredients.

Whether you prefer savory or sweet flavors, these recipes provide endless possibilities for creating wholesome dishes.

Give these recipes a try and watch how easily brown rice becomes a staple in your kitchen.

The convenience, versatility, and health benefits of crockpot brown rice make it a must-try for busy home cooks everywhere.

Crockpot Garlic and Herb Brown Rice

This simple yet flavorful recipe transforms brown rice into a fragrant, savory dish using garlic, herbs, and a slow cooker. Perfect for serving as a side dish or paired with meats and vegetables, it’s both nutritious and easy to make. The slow cooking allows the rice to absorb the rich flavors of the garlic and herbs, creating a comforting meal.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 4 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Rinse the brown rice under cold water to remove excess starch.
2. In the crockpot, add the rinsed rice, vegetable broth, garlic, thyme, rosemary, onion powder, salt, and pepper. Stir to combine.
3. Drizzle the olive oil over the top and give it another stir.
4. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is absorbed.
5. Once done, fluff the rice with a fork and garnish with fresh parsley before serving.

Slow cooking brown rice with garlic and herbs enhances the flavors, creating a dish that is aromatic and comforting. The simplicity of the recipe makes it a great choice for any meal, while the long, slow simmer in the crockpot ensures that the rice becomes perfectly tender, absorbing all the delicious flavors. This recipe is a fantastic accompaniment to roasted meats, sautéed vegetables, or as a base for grain bowls.

Crockpot Brown Rice with Mushrooms and Spinach

This hearty, vegetarian-friendly crockpot recipe combines earthy mushrooms, nutritious spinach, and hearty brown rice into one savory dish. Perfect for a cozy dinner or as a wholesome side, this recipe packs both flavor and nutrition. The mushrooms release their rich umami flavor into the rice, while the spinach adds a touch of freshness.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Rinse the brown rice and set it aside.
2. Heat a skillet with a little olive oil over medium heat. Sauté the onions and garlic until softened, about 3 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes. Remove from heat.
4. In the crockpot, combine the rinsed rice, vegetable broth, sautéed onions, garlic, mushrooms, spinach, thyme, soy sauce, salt, and pepper. Stir to combine.
5. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is absorbed.
6. Once done, fluff the rice with a fork and serve.

This dish is not only a flavorful combination of vegetables and grains but also provides a wonderful balance of textures. The mushrooms add depth and richness, while the spinach brings a fresh burst of green. The slow-cooked brown rice becomes tender and infused with all the savory ingredients. It’s a well-rounded dish that can easily be served as a vegetarian main or as a side to accompany meats.

Crockpot Brown Rice and Sweet Potato Stew

For a hearty, comforting meal, this crockpot recipe combines brown rice with tender sweet potatoes and a medley of spices. It’s a wholesome stew that’s perfect for chilly days, offering a balance of savory and slightly sweet flavors. The slow cooker method allows the ingredients to meld together, creating a rich and filling stew.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the brown rice and set aside.
2. Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
3. Add the cubed sweet potatoes and sauté for another 5 minutes, just until they begin to soften.
4. In the crockpot, combine the rice, vegetable broth, sautéed onions, garlic, sweet potatoes, cumin, cinnamon, paprika, salt, and pepper. Stir to combine.
5. Cover and cook on low for 4 to 5 hours, or until the rice is cooked and the sweet potatoes are tender.
6. Stir the stew before serving.

This brown rice and sweet potato stew offers a satisfying mix of flavors, with the sweetness of the potatoes complementing the savory spices. The slow cooking process results in a soft, creamy texture, with the rice absorbing the flavors of the broth and spices. It’s perfect for anyone craving a filling, nutritious dish that’s both comforting and easy to make, ideal for family dinners or meal prep.

Crockpot Lemon and Turmeric Brown Rice

A refreshing and vibrant take on traditional brown rice, this crockpot recipe combines the zing of lemon with the earthy warmth of turmeric. The slow cooking process brings out the brightness of the lemon while allowing the turmeric to infuse the rice with its golden color and subtle flavor. This is a perfect dish to pair with grilled meats, seafood, or roasted vegetables for a wholesome and flavorful meal.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the brown rice thoroughly and set it aside.
2. In the crockpot, combine the vegetable broth, brown rice, olive oil, lemon zest, lemon juice, turmeric, cumin, garlic, salt, and pepper. Stir well to distribute the spices.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is absorbed.
4. Once cooked, fluff the rice with a fork and garnish with fresh parsley before serving.

This dish combines the tang of lemon with the anti-inflammatory properties of turmeric, making it both delicious and nutritious. The rice becomes vibrant in color and flavor, making it a visually appealing addition to any meal. The infusion of lemon and turmeric throughout the rice provides a refreshing contrast to heavier main dishes, making this a great option for both light meals and substantial dinners.

Crockpot Brown Rice with Chickpeas and Coconut Milk

This crockpot recipe brings together the nutty flavor of brown rice with creamy coconut milk and the hearty texture of chickpeas. The slow cooking process allows the ingredients to meld, creating a rich, flavorful dish. The coconut milk adds a velvety texture, while the chickpeas provide protein and a satisfying bite, making this a great option for vegetarians or anyone looking for a comforting, plant-based meal.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the vegetable broth, coconut milk, chickpeas, onion, garlic, cumin, curry powder, salt, and pepper. Stir to combine all the ingredients.
3. Cover and cook on low for 4 to 5 hours, or until the rice is cooked through and the liquid is absorbed.
4. Once done, fluff the rice and chickpeas, garnish with fresh cilantro, and serve.

This dish is incredibly rich and comforting, with the creamy coconut milk balancing the nuttiness of the brown rice and the heartiness of the chickpeas. The spices create a subtle warmth, and the slow cooking process allows all the flavors to meld beautifully. It’s a satisfying and nutritious meal that can easily be served on its own or paired with grilled vegetables or a fresh salad.

Crockpot Spicy Chipotle Brown Rice

For those who enjoy a bit of heat in their meals, this spicy chipotle brown rice recipe delivers bold flavors with the smokiness of chipotle peppers. The slow cooking process allows the spices to infuse the rice, creating a dish that is smoky, spicy, and full of depth. Perfect for serving alongside tacos, grilled chicken, or as a base for burrito bowls.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce from the chipotle can
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the brown rice and add it to the crockpot.
2. In a small bowl, mix the vegetable broth with the minced chipotle peppers, adobo sauce, cumin, paprika, garlic, salt, and pepper.
3. Pour the broth and spice mixture over the rice in the crockpot and stir to combine.
4. Cover and cook on low for 4 to 5 hours, or until the rice is cooked and the liquid is absorbed.
5. Once the rice is done, fluff it and garnish with fresh cilantro before serving.

This spicy chipotle rice is perfect for anyone who loves a little heat in their dishes. The smoky chipotle peppers bring a deep, complex flavor to the rice, while the slow cooking process ensures that the grains are perfectly tender and infused with spice. This dish works wonderfully as a side for grilled meats, as a filling for burritos, or as a base for a hearty veggie bowl.

Crockpot Brown Rice with Roasted Vegetables

This wholesome crockpot recipe combines the earthiness of brown rice with a mix of colorful roasted vegetables, creating a healthy and satisfying meal. The vegetables release their natural sweetness and flavors as they slow-cook with the rice, making for a dish that is both hearty and full of fresh, vibrant flavors. It’s perfect as a standalone meal or as a side dish.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small eggplant, diced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, tomatoes, and eggplant with olive oil, dried basil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. In the crockpot, add the rinsed brown rice and vegetable broth. Stir to combine.
3. Once the vegetables are roasted, add them to the crockpot and stir again.
4. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is absorbed.
5. Fluff the rice and serve, garnished with fresh basil.

The roasted vegetables bring a delightful depth of flavor to the dish, complementing the nutty brown rice. The slow cooker allows the rice to absorb all the savory and sweet flavors from the vegetables, creating a meal that is both nutritious and comforting. This recipe is an excellent way to get your daily serving of vegetables while enjoying a wholesome, satisfying meal.

Crockpot Brown Rice with Pesto and Sun-Dried Tomatoes

This flavorful crockpot recipe combines the richness of pesto, the tanginess of sun-dried tomatoes, and the hearty texture of brown rice. The slow cooking method allows the pesto and sun-dried tomatoes to infuse the rice, creating a vibrant and aromatic dish. Perfect as a side or a light main course, this dish is a fantastic way to enjoy the fresh flavors of Italian-inspired ingredients.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Parmesan cheese for garnish

Instructions:

1. Rinse the brown rice and add it to the crockpot.
2. In a bowl, mix the vegetable broth, pesto, sun-dried tomatoes, olive oil, salt, and pepper.
3. Pour the mixture over the rice in the crockpot and stir to combine.
4. Cover and cook on low for 4 to 5 hours, or until the rice is cooked through and the liquid is absorbed.
5. Once done, fluff the rice with a fork and garnish with Parmesan cheese before serving.

This dish combines the bold flavors of pesto and sun-dried tomatoes, creating a vibrant, savory rice dish that’s perfect for summer meals or a light dinner. The slow-cooked rice absorbs all the aromatic flavors from the pesto and tomatoes, resulting in a fragrant and delicious dish. It’s a wonderful option for a quick weeknight dinner or an impressive side at any gathering.

Crockpot Brown Rice with Caramelized Onions and Balsamic Vinegar

This rich and savory recipe pairs the earthy flavor of brown rice with the sweet, deep taste of caramelized onions and the tang of balsamic vinegar. The slow cooking process allows the rice to absorb the flavors of the onions, creating a dish that is both sweet and savory with a hint of acidity from the balsamic. Perfect as a side dish for roasted meats or a simple, comforting meal on its own.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 2 medium onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Rinse the brown rice and set it aside.
2. Heat the olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they become soft and golden brown, about 20-25 minutes. If they begin to stick, add a small splash of water.
3. Once the onions are caramelized, deglaze the pan with balsamic vinegar, scraping up any browned bits from the pan.
4. In the crockpot, combine the vegetable broth, brown rice, thyme, garlic powder, salt, and pepper. Stir to mix.
5. Add the caramelized onions to the crockpot and stir to incorporate.
6. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid has been absorbed.
7. Fluff the rice with a fork, garnish with fresh thyme, and serve.

This dish is a perfect example of how simple ingredients can be transformed through slow cooking. The sweetness of the caramelized onions pairs beautifully with the acidity of balsamic vinegar, creating a sophisticated flavor profile. The brown rice serves as a perfect canvas for these rich, bold flavors, making it an ideal side for a variety of main courses, such as roasted chicken, grilled pork, or vegetarian stews.

Crockpot Brown Rice with Roasted Garlic and Parmesan

This flavorful crockpot recipe combines the subtle sweetness of roasted garlic with the nuttiness of brown rice, all finished off with a generous sprinkle of Parmesan cheese. The garlic infuses the rice with a rich, savory flavor, while the Parmesan adds a sharp, creamy finish. It’s a simple yet delicious side dish that pairs well with a variety of main courses, from grilled meats to fresh salads.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 bulb garlic, roasted
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the bulb of garlic and drizzle with olive oil. Wrap in foil and roast in the oven for 30-35 minutes, until the cloves are soft and caramelized.
2. Squeeze the roasted garlic out of its skins and set aside.
3. Rinse the brown rice and add it to the crockpot.
4. In a bowl, mix the vegetable broth with the roasted garlic, olive oil, salt, and pepper. Pour the mixture over the rice in the crockpot.
5. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid has been absorbed.
6. Once done, stir in the Parmesan cheese and fluff the rice. Garnish with fresh parsley before serving.

The rich roasted garlic and salty Parmesan create a luxurious combination that elevates the brown rice into a flavorful and indulgent dish. The slow cooking process allows the garlic’s sweetness to meld with the rice, giving it a deep, savory undertone. It’s a versatile side that complements everything from grilled steaks to roasted vegetables, making it an excellent addition to any meal.

Crockpot Brown Rice with Corn and Black Beans

This vibrant, protein-packed crockpot recipe combines the earthy flavor of brown rice with sweet corn, hearty black beans, and a hint of lime. The dish is both filling and flavorful, offering a perfect balance of textures. It’s a fantastic vegetarian option that can stand on its own or be used as a base for burrito bowls, tacos, or as a side for grilled meats.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the vegetable broth, black beans, corn, cumin, chili powder, garlic, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid has been absorbed.
4. Once cooked, stir in the lime juice and fluff the rice with a fork.
5. Garnish with fresh cilantro and serve.

This hearty, flavorful dish is not only packed with protein from the black beans but also offers a refreshing touch from the corn and lime. The slow cooker allows the spices to fully penetrate the rice, creating a flavorful base for any meal. It’s a great vegetarian main or can be served as a delicious side to grilled meats or tacos.

Crockpot Brown Rice with Butternut Squash and Sage

This comforting crockpot recipe features the natural sweetness of roasted butternut squash paired with the savory warmth of sage and the hearty texture of brown rice. The slow cooking process allows the rice to absorb the flavors of the squash and herbs, resulting in a fragrant and filling dish. It’s perfect for fall and winter meals and makes a great side dish for both vegetarian and meat-based entrees.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh sage for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes, or until soft and slightly caramelized.
2. Rinse the brown rice and add it to the crockpot.
3. Add the vegetable broth, roasted butternut squash, dried sage, salt, and pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 4 to 5 hours, or until the rice is cooked and the liquid is absorbed.
5. Once done, fluff the rice and garnish with fresh sage before serving.

The combination of roasted butternut squash and sage provides a rich, seasonal flavor that pairs wonderfully with the nutty brown rice. The slow cooker allows the flavors to meld together, creating a cozy and aromatic dish. This recipe is an excellent choice for holiday meals or as a comforting side dish for fall and winter dinners.

Crockpot Brown Rice with Apples and Cinnamon

For a unique twist on savory rice dishes, this recipe combines the natural sweetness of apples with the warm, fragrant notes of cinnamon, all slow-cooked with brown rice. It’s a comforting and slightly sweet dish that works wonderfully for breakfast, as a side, or even as a dessert. The apples soften and infuse the rice with their flavor, while the cinnamon provides a warm, aromatic base.

Ingredients:

• 2 cups brown rice
• 4 cups apple cider or vegetable broth
• 2 medium apples, peeled and diced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons honey or maple syrup
• 1/4 cup chopped walnuts (optional)
• Salt to taste

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the apple cider or vegetable broth, diced apples, cinnamon, nutmeg, honey, and salt. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid has been absorbed.
4. Once cooked, stir in the chopped walnuts (if using) and fluff the rice.
5. Serve warm, optionally with a drizzle of honey or maple syrup.

This sweet and spiced dish is both comforting and nourishing, with the apples providing a touch of natural sweetness that balances the earthiness of the brown rice. The cinnamon and nutmeg add a warm, aromatic flavor, making it a perfect dish for autumn or as a wholesome breakfast alternative. The addition of walnuts provides a satisfying crunch and healthy fats, adding to the dish’s overall depth and texture.

Crockpot Brown Rice with Sweet Peas and Carrots

This bright and colorful dish combines the nutty flavor of brown rice with the natural sweetness of peas and carrots. The slow cooker method ensures that the vegetables retain their vibrancy and flavor, while the rice absorbs the savory notes of the broth. This recipe is perfect as a side dish or a light main course, offering a wholesome and visually appealing addition to any meal.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the vegetable broth, peas, carrots, thyme, onion powder, salt, and pepper. Stir to combine.
3. Drizzle the olive oil over the top and mix again.
4. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is absorbed.
5. Once the rice is done, fluff it with a fork and garnish with fresh parsley before serving.

This dish is a great way to incorporate a variety of vegetables into your meal. The peas add a burst of sweetness and color, while the carrots provide a natural sweetness and texture that complements the hearty brown rice. The slow cooking method enhances the flavors, creating a simple yet satisfying dish. It pairs wonderfully with roasted chicken, grilled fish, or can be served on its own for a light, healthy meal.

Crockpot Brown Rice with Spinach and Feta

For a delicious and hearty combination of flavors, this crockpot recipe pairs earthy brown rice with fresh spinach and tangy feta cheese. The spinach wilts into the rice, creating a rich and flavorful dish, while the feta adds a creamy, salty contrast. This dish works perfectly as a side or can stand on its own as a vegetarian main course.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 4 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon juice for serving

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the vegetable broth, spinach, feta cheese, olive oil, garlic powder, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid has been absorbed.
4. Once done, fluff the rice and squeeze fresh lemon juice over the top before serving.

This dish brings together the savory flavors of feta and spinach, which are perfectly complemented by the hearty brown rice. The slow cooking method allows the spinach to fully infuse the rice with its flavors, creating a dish that is both comforting and nourishing. The feta adds a creamy texture and a salty kick, making this recipe a perfect side for roasted vegetables, grilled meats, or as a standalone vegetarian meal.

Crockpot Brown Rice with Sausage and Bell Peppers

For a filling and flavorful meal, this crockpot recipe combines brown rice with savory sausage and the sweetness of bell peppers. The slow cooker allows the sausage to release its juices, which infuse the rice with rich flavor. The bell peppers add a pop of color and sweetness to balance the savory notes, making it an ideal dish for lunch or dinner.

Ingredients:

• 2 cups brown rice
• 4 cups chicken broth
• 2 sausages (such as Italian or turkey), casings removed and crumbled
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the chicken broth, crumbled sausage, bell pepper, onion, garlic, paprika, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is absorbed.
4. Once cooked, fluff the rice with a fork and garnish with fresh parsley before serving.

This dish is both hearty and comforting, with the sausage adding a rich, savory flavor to the rice. The bell peppers and onions bring a sweet, aromatic balance to the overall dish. The slow cooking process ensures that the flavors meld together, making it an excellent choice for meal prep or a satisfying dinner. Serve it with a side of greens or a simple salad for a complete meal.

Crockpot Brown Rice with Tofu and Broccoli

This vegan-friendly crockpot recipe combines the nutty flavor of brown rice with hearty tofu and the freshness of broccoli. The tofu absorbs the savory flavors of the broth and seasonings, while the broccoli adds a burst of green color and nutrition. This dish is a fantastic choice for a wholesome, plant-based meal that is both satisfying and nutritious.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 1 block firm tofu, cubed
• 2 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Rinse the brown rice and add it to the crockpot.
2. Add the vegetable broth, cubed tofu, broccoli florets, soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid has been absorbed.
4. Once cooked, fluff the rice and garnish with sesame seeds before serving.

This dish offers a balanced mix of protein, fiber, and vegetables, making it a nutritious and satisfying meal. The tofu soaks up the savory broth, while the broccoli adds a fresh, crunchy texture. The combination of soy sauce and sesame oil gives the dish a deep umami flavor, making it a great option for a plant-based dinner or lunch.

Crockpot Brown Rice with Beef and Mushrooms

For a hearty, flavorful meal, this crockpot recipe combines the richness of beef with the earthy flavor of mushrooms and the wholesome goodness of brown rice. The slow cooker allows the beef to become tender and infuse the rice with its savory juices, while the mushrooms add depth and richness to the dish. This is a perfect choice for a filling dinner.

Ingredients:

• 2 cups brown rice
• 4 cups beef broth
• 1 lb beef stew meat, cut into cubes
• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the brown rice and add it to the crockpot.
2. Add the beef broth, beef stew meat, mushrooms, onion, garlic, thyme, rosemary, salt, and pepper. Stir to combine.
3. Cover and cook on low for 5 to 6 hours, or until the beef is tender and the rice is cooked through.
4. Once cooked, fluff the rice and garnish with fresh parsley before serving.

This dish is a savory, comforting option perfect for colder months. The beef becomes melt-in-your-mouth tender in the slow cooker, while the mushrooms add an earthy richness to the dish. The rice absorbs all the flavors of the broth, creating a filling and satisfying meal. It pairs well with a side of steamed vegetables or a fresh salad for a complete dinner.

Crockpot Brown Rice with Mango and Coconut

This tropical-inspired crockpot recipe combines the sweetness of ripe mango with the creamy richness of coconut milk, creating a sweet and savory dish. The brown rice absorbs the flavors of the coconut milk, while the mango adds a refreshing burst of sweetness, making this dish a perfect side for Asian-inspired meals or a unique addition to your meal rotation.

Ingredients:

• 2 cups brown rice
• 4 cups coconut milk
• 1 ripe mango, peeled and diced
• 1/4 cup shredded coconut (unsweetened)
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the coconut milk, diced mango, shredded coconut, lime juice, and salt. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is absorbed.
4. Once done, fluff the rice and garnish with fresh cilantro before serving.

This dish offers a unique combination of sweet and savory flavors that make it a refreshing and tropical side dish. The coconut milk creates a creamy texture that complements the natural sweetness of the mango. It’s an ideal accompaniment for grilled seafood, curry dishes, or as a light, summery side to a more substantial meal.

Crockpot Brown Rice with Sweet Potatoes and Kale

This nourishing crockpot recipe combines the sweetness of tender sweet potatoes with the earthy flavor of kale and the hearty texture of brown rice. Slow-cooked in vegetable broth, the rice absorbs all the savory, sweet, and slightly bitter flavors, making it a wholesome and satisfying dish. It’s perfect for those looking for a hearty, plant-based meal that’s both comforting and packed with nutrients.

Ingredients:

• 2 cups brown rice
• 4 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the vegetable broth, sweet potatoes, kale, cinnamon, garlic powder, salt, and pepper. Stir to combine.
3. Drizzle with olive oil and mix again.
4. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the sweet potatoes are soft.
5. Once cooked, fluff the rice and garnish with fresh parsley or thyme before serving.

This hearty and colorful dish is both nutrient-dense and incredibly flavorful. The sweetness of the sweet potatoes contrasts beautifully with the slightly bitter kale, while the cinnamon adds a warming note that complements the earthiness of the brown rice. The slow cooking process ensures the ingredients meld together, creating a cozy and satisfying dish. It’s perfect as a filling side or can stand alone as a delicious, wholesome main.

Crockpot Brown Rice with Chicken and Zucchini

This wholesome, protein-packed crockpot recipe combines brown rice with tender chicken and zucchini for a balanced, flavorful meal. The chicken infuses the rice with savory juices, while the zucchini adds a light, fresh element. The slow cooker does all the work, creating a dish that’s simple to prepare yet full of comforting flavors.

Ingredients:

• 2 cups brown rice
• 4 cups chicken broth
• 2 boneless, skinless chicken breasts (or thighs), cut into cubes
• 2 medium zucchinis, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the brown rice and place it in the crockpot.
2. Add the chicken broth, cubed chicken, zucchini, basil, oregano, garlic, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, or until the rice is tender and the chicken is fully cooked.
4. Once done, fluff the rice and garnish with fresh parsley before serving.

This dish is a perfect balance of flavors and textures, with the chicken providing protein and the zucchini adding a fresh and tender bite. The slow-cooked rice soaks up all the savory juices from the chicken and broth, making each bite flavorful and satisfying. It’s an ideal weeknight meal, easy to prepare and packed with wholesome ingredients. You can also serve it with a side of salad or roasted vegetables for a complete meal.

Note: More recipes are coming soon!