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Chicken, Mushroom, and Brown Rice Slow Cooker Casserole


A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering.

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Rate this recipe 4/5 (23 Votes)


  • 2 spray(s) cooking spray
  • 20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs
  • 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 long grain 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


Preparation time 15mins
Cooking time 426mins
Adapted from


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. 7 Points

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