As the days get colder (for most of us), it’s now CROCK-POT season! Put away the grill and fire up the crock-pot to enjoy this EASY, ‘set it and forget it’, delicious Fall Harvest Chicken and Brown Rice Stew: YUM!!
Fall Harvest Chicken & Brown Rice Stew (serves 4)
Ingredients:
4 cups (1 box) Low-Sodium Chicken Broth
2 Medium-sized Chicken Breasts
1-2 Medium-sized Organic Sweet Apples (diced)
1 cup Organic Kale (chopped)
1 cup Organic Collard Greens (chopped)
1/2 cup Organic Squash, Zucchini or Over-ripened Cucumber (diced)
1/2 cup Instant Brown Rice*
1/4 cup Dried Split Green Peas or Lentils (optional)
1/2 Tsp each Salt and Pepper
Directions:
Turn crock-pot on high and add chicken broth and chicken breasts. Dice 1-2 medium sized sweet apples (if able, pick your own are the BEST!).
Chop 1 cup each of kale and collard greens. Dice 1/2 cup squash, zucchini, or over-ripened cucumber (begins to turn yellow if left on vine too long and becomes more bitter tasting).
Add ingredients as you prepare or all at once.
Add 1/2 cup instant brown rice. *Can use slow cook rice as well but will take significantly longer to cook.
And, if you’re looking for a greater protein and fiber punch – add 1/4 cup dried split peas or lentils. Lastly, add 1/2 teaspoon each of salt and pepper. Stir thoroughly. Add additional salt and pepper as stew cooks (to taste) or leave for others to add upon serving. Keep heat on high until chicken is thoroughly cooked. Can reduce to low heat to simmer all day.
Smells and tastes delicious!!
Enjoy this Chicken and Brown Rice Stew recipe throughout the cold weather season. And, easy to freeze any left overs in jars or freezer safe containers for six+ months.
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