Rice SidesAmericanEasy

Slow Cooker Sweet Potato and Sage Brown Rice

Name: Slow Cooker Sweet Potato and Sage Brown Rice
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ cup (280 g) Brown rice, Rinsed under cold water until water runs mostly clear; 2 whole (500 g) Sweet potato, medium, Peeled, cut into ½-inch (1.3 cm) cubes; 3½ cup (840 ml) Vegetable broth, low-sodium; 3 tablespoon (43 g) Unsalted butter, Cold, cut into small pieces; ¼ cup (8 g) Fresh sage leaves, Finely chopped; to taste Kosher salt; to taste Black pepper, freshly ground; ⅛ teaspoon (¼ g) Nutmeg, freshly grated (optional)

From the MyKitchenBank Kitchen

A comforting, hands-off side dish where nutty brown rice cooks with roasted sweet potato, fresh sage, and a touch of butter in the slow cooker. The result is a creamy, herb-infused grain dish that pairs beautifully with roasted chicken or turkey. Perfect for weeknight dinners or holiday tables when oven space is at a premium.

Prep: 15 min
Cook: 2 hr
Total: 2 hr 15 min
Makes: About 6 cups (1.4 liters)

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Steps

Before you start

Dice the sweet potato into ½-inch cubes so it cooks evenly with the rice
Rinse the brown rice under cold water until the water runs mostly clear to remove surface starch
Chop the fresh sage leaves, keeping them separate from stems if using whole sprigs
Have your slow cooker on hand and ready to plug in

1
Combine rice, potato, and broth
- Add the rinsed brown rice, sweet potato cubes, and vegetable broth to your slow cooker.
- Stir gently to distribute the rice and potato evenly.
- The broth should cover the ingredients by about ½ inch (1.3 cm); add a splash more if the rice peeks above the liquid.
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Tip: Rinsing the rice reduces excess starch, preventing a gummy texture.
2
Cook on low
- Cover the slow cooker and cook on low for 2 hours (120 minutes).
- During the last 10 minutes of cooking, you should see the broth mostly absorbed and the rice tender but with a slight bite to each grain.
- The sweet potato should be fork-tender.
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Ready when: Rice is tender with a slight chewy texture; sweet potato cubes are soft enough to break easily with a fork; broth is mostly absorbed but a small amount of liquid remains
Tip: Avoid lifting the lid during cooking, as this releases steam and extends the cooking time. Patience here is key—resist the urge to peek.
3
Finish with butter and sage
- Turn off the slow cooker.
- Add the cold butter pieces and chopped fresh sage directly to the hot rice mixture.
- Stir gently but thoroughly for about 1 minute, allowing the butter to melt and the sage to distribute throughout.
- If using nutmeg, add the pinch now and stir to combine.
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Ready when: Butter is melted and glossy throughout; sage aroma rises from the dish
Tip: Adding butter and sage at the end preserves the herb's fresh flavor, which would diminish during long cooking.
4
Season and taste
- Season with kosher salt and freshly ground black pepper.
- Start with ½ teaspoon of salt and ¼ teaspoon of pepper, then taste and adjust to your preference.
- The broth was low-sodium, so you'll likely need to season generously.
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Ready when: Flavors are balanced and pleasant on your palate
Tip: Taste as you go—it's easier to add salt than to remove it. Season gradually for better control.
5
Serve warm
- Transfer the rice mixture to a serving bowl or spoon it directly onto individual plates.
- Serve immediately while warm, with the sage visible throughout as a beautiful garnish.
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Tip: This dish is best enjoyed fresh from the slow cooker when the sage flavor and butter are most vibrant.

Good to know

Tips

Use a 6-quart slow cooker or larger; a smaller one will cook the rice too quickly. If you only have a 4-quart slow cooker, reduce all ingredients by one-third and check for doneness after 90 minutes.
Brown rice has a lower starch content than white rice, so the liquid-to-grain ratio is crucial here. If your rice turns out too dry, add ½ cup (120 ml) more broth next time; if too wet, reduce broth by the same amount.
For a heartier dish, stir in ½ cup (60 g) of toasted pecans or walnuts and ¼ cup (40 g) of dried cranberries along with the butter and sage.
This dish reheats beautifully as leftovers, developing deeper flavors as the sage infuses further into the rice overnight.

Make ahead

You can prepare the rice and sweet potato the night before, storing them separately in airtight containers in the refrigerator. In the morning, combine them with the cold broth in the slow cooker and cook as directed. Add the butter and sage only at the very end.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the slow cooker on low for 30–45 minutes, or in a covered pot on the stovetop over medium-low heat with a splash of water or broth, stirring occasionally. The dish does not freeze well because the texture of the brown rice becomes grainy upon thawing.

Substitutions

Vegetable broth, low-sodium → Chicken broth. Use the same amount. This adds a richer, slightly savory flavor that works especially well if serving with poultry.
Fresh sage leaves → Fresh thyme or rosemary. Use the same amount. Both herbs pair beautifully with sweet potato, though thyme is milder and rosemary is more robust.
Brown rice → Farro, wild rice, or white rice. Farro and wild rice may require 15–30 minutes longer; white rice will cook in about 90 minutes total. Check package directions and adjust the slow cooker time accordingly.
Unsalted butter → Extra-virgin olive oil or ghee. Use 2½ tablespoons (37.5 ml) of oil or ghee. Adds different richness—olive oil brings Mediterranean notes, ghee adds nuttiness.