Chicken, Mushroom, and Brown Rice Slow Cooker Casserole
Weight Watchers Recipe
Prep time: 15 min
Cook time: 426 min
Other time: 0 min
A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering.
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2 spray(s) cooking spray
20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs
2 cup(s) canned chicken broth, reduced-sodium
1/2 pound(s) cremini mushroom(s), sliced
1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) uncooked carrot(s), thinly sliced
1 cup(s) uncooked celery, thinly sliced
3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground
- Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
- Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.
- Although a slow cooker takes most of the work out of cooking, there’s still no getting around the fact that browned meat adds more flavor to a stew, braise or casserole. Although this recipe calls for the meat to be browned in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.
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taste great! made it on the stove top instead of the slow cooker. next time I will not add the chicken into it. It got so tender that it broke up and I had a hard time figuring out how much chicken was in my serving. the family loved it but thought it needed salt... (so those that wanted salt added it). I felt like the serving size was a bit small for 7 pts, so since I had plenty of points left, I had 2 servings. I even ate the second one cold:)
Tastes good, but if you leave it on warm in the crock pot too long it turns to mush. I'm still eating eating it as it tastes really good, just texture is mushy. Definitely need to add salt and pepper.
This recipe is the quintessential comfort food, it was easy and quick to make - it looked funny at first and I was apprehensive until it finished and I tasted it. It tasted like it had cheese and cream in it - when your craving that creamy mouth feel without the calories this is the one!!!! YUM! My kids loved it too!
Really good, benefited from a generous sprinkle of grated cheese once plated.