Chicken, mushroom, and brown rice slow cooker casserole
4
Points® value
Total Time
7 hr 21 min
Prep
15 min
Cook
7 hr 6 min
Serves
8
Difficulty
Easy
A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavour to the casserole. While this recipe calls for cooking the chicken 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.
Ingredients
Cooking spray
2 spray(s)
Uncooked boneless skinless chicken thigh
20 oz, use eight 2 1/2 oz thighs
Chicken broth
2 cup(s), reduced-sodium
Cremini mushrooms
½ pound(s), sliced
Uncooked leek
1 cup(s), white and pale green parts only, thinly sliced, washed carefully for grit
Carrots
1 cup(s), thinly sliced
Celery
1 cup(s), thinly sliced
Uncooked long grain brown rice
¾ cup(s), medium-grain (such as brown Arborio)
Worcestershire sauce
2 tsp(s)
Dijon mustard
1 tsp(s)
Dried sage
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
½ tsp(s)