CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE

Chicken, Mushroom, and Brown Rice Slow Cooker Casserole image

Provided by ClarkeCC

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 179.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 57.3, Sodium 415, Carbohydrate 19, Fiber 1.8, Sugar 2.4, Protein 17.5