Chicken, Mushrooms, Rice (Crockpot) WW - 5 pts. plus
By Snootie
Rate this recipe
4.5/5
(2 Votes)
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
Details
Servings 8
Cooking time 7mins
Preparation
Step 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.
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.
You'll also love
- Potato Lángos Bread 4/5 (2 Votes)
- Kopp's Canteen Pumpkin Bread 3.8/5 (18 Votes)
- Chicken Stroganoff (Weight... 4.7/5 (3 Votes)
Review this recipe