Chicken, Mushroom, and Brown Rice Slow Cooker Casserole
- Total Time
A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering.
cooking spray2 spray(s)
uncooked boneless skinless chicken thigh(s)20 oz, use eight 2 1/2 oz thighs
canned chicken broth2 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 celery1 cup(s), thinly sliced
uncooked long grain brown rice¾ cup(s), medium-grain (such as brown Arborio)
Worcestershire sauce2 tsp
Dijon Mustard1 tsp
dried sage1 tsp
table salt1 tsp
black pepper½ tsp, 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.