Chicken, mushroom, and brown rice slow cooker casserole
2
Points®
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 the 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 flavor 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
4 spray(s)
Uncooked skinless boneless chicken thigh
20 oz, use eight 2 1/2 oz thighs
Chicken broth
2 cup(s), reduced-sodium
Cremini mushroom
½ pound(s), sliced
Uncooked leeks
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), chopped, or thinly sliced
Uncooked long grain brown rice
¾ cup(s), medium-grain (such as brown Arborio)
Worcestershire sauce
2 tsp
Dijon mustard
1 tsp
Dried sage
1 tsp
Table salt
1 tsp
Black pepper
½ tsp, freshly ground
Instructions
1
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.
2
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.
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