Photo of Chicken, Mushroom, and Brown Rice Slow Cooker Casserole by WW

Chicken, Mushroom, and Brown Rice Slow Cooker Casserole

Smartpoints value per serving
Total Time
7 hr 21 min
15 min
7 hr 6 min
A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering.


cooking spray

2 spray(s)

uncooked boneless skinless chicken thigh(s)

20 oz, use eight 2 1/2 oz thighs

canned chicken broth

2 cup(s), reduced-sodium

cremini mushroom(s)

½ pound(s), sliced

uncooked leek(s)

1 cup(s), white and pale green parts only, thinly sliced, washed carefully for grit

uncooked carrot(s)

1 cup(s), thinly sliced

uncooked celery

1 cup(s), 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


  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.


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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