Chicken, Mushrooms, Rice (Crockpot) WW - 5 pts. plus

Chicken, Mushrooms, Rice (Crockpot) WW - 5 pts. plus
Chicken, Mushrooms, Rice (Crockpot) WW - 5 pts. plus

PREP TIME

--

minutes

TOTAL TIME

7

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

7

minutes

SERVINGS

8

servings

Ingredients

  • 2

    spray(s) cooking spray

  • 8

    thigh uncooked boneless, skinless chicken thigh(s), about 2 1/2 oz each

  • 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 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

Directions

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.

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