Our Crazy Life

Raising three kids just one day at a time

Chicken, Mushroom and Brown Rice Slow Cooker Casserole June 1, 2011

2 sprays of cooking spray
8 skinless chicken thighs
2 cups reduced sodium chicken broth
1/2 lbs baby Portobello mushrooms, sliced
1 cup leeks, white and pale green parts only and thinly sliced
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
3/4 cup uncooked brown rice
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp dried sage
1/2 tsp salt
1/2 tsp black pepper

1. Coat a large nonstick skillet with cooking spray and warm over medium heat.  Add the chicken thighs and brown for about 6 minutes, turning once.  Set aside.
2. Combine the remaining ingredients in a 5-6 quart slow cooker.  Nestle the chicken thighs in the mixture.  Cover and cook on low for 7 hours.

Weight Watchers Details:
Points Plus – 5
Servings – 8 (1 chicken thigh and 2/3 cup rice mixture)


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