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.
Select "Post" to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select "Save to my Profile."
This recipe cannot be posted due to an inappropriate word. Please edit
your recipe and post again.
Your recipe cannot be posted at this time. Please try again in a few minutes.
Oops! The Community is currently unavailable. Please check back later to post your recipe. We’re sorry for the inconvenience.
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.
You can access thousands of recipes by subscribing to WeightWatchers.com.
I found this to be a wonderful and flavorful recipe. After reading the reviews, I chose to not put the rice in at the beginning; I cooked all other items on high for 3 hours; I added the rice and cooked for another 45 minutes and it all came out perfectly cooked; Having for lunch, and will have another serving for dinner; I'll be freezing some to see how that goes and will update later.
4 stars because the timing was off. I did 4 hours on high and it was perfect (as per others advice). Also, needs a little more salt or seasoning. For a healthy, quick meal it was perfect!
I would not make this again, I only cooked it for 4 hours and it all turned to mush. The flavor is just ok but the texture is awful.
I and my husband really liked this recipe. It didn't taste like it was a low fat meal. I ate it for two days and still lost 2.2 lbs that week!