Chicken, Mushroom, and Brown Rice Slow Cooker Casserole |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. Ingredients:
cooking spray |
8 boneless skinless chicken thighs |
2 cups canned reduced-sodium chicken broth |
1/2 lb mushroom, sliced |
1 cup leek, white and pale green parts only, thinly sliced |
1 cup thinly sliced carrot |
1 cup thinly sliced celery |
3/4 cup uncooked medium-grain brown rice (such as brown arborio) |
2 teaspoons worcestershire sauce |
1 teaspoon dijon mustard |
1 teaspoon dried sage |
1 teaspoon table salt |
1/2 teaspoon fresh ground black pepper |
Directions:
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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