Chicken, Mushroom, and Brown Rice Slow Cooker Casserole

By SapphireBlu957

A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering.

Ingredients

• 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

Preparation

Step 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.

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. 7 Points