Chicken, Mushroom, and Brown Rice Slow Cooker Casserole
- 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.