CHICKEN, MUSHROOM AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)

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Chicken, Mushroom and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by marck

Number Of Ingredients 13

Cooking spray
8 skinless chicken thigh(s), about 2 1/2 oz each
2 C chicken broth, reduced-sodium
1/2 lb cremini mushrooms, sliced
1 C leeks, white and pale green parts only, thinly sliced, washed carefully for grit
1 C carrots, thinly sliced
1 C celery, thinly sliced
3/4 C uncooked 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

Steps:

  • 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.

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