Slow Cooker Chicken and Rice Casserole

By carvalhohm

Ingredients

• Cooking spray
• 4 medium onions, cut into large dice
• 2 tsp olive oil
• 1-1/2 lb boneless, skinless chicken thighs, trimmed and cut into large cubes
• 1 cup converted rice
• 2 cups chicken stock (I use store-bought)
• 1 cup sliced mushrooms (white button or cremini, or a mix)
• 1/2 tsp kosher salt
• 1/2 tsp fresh black pepper

Details

Servings 4
Adapted from theperfectpantry.com

Preparation

Step 1

Spray the inside of a 3-quart slow cooker with cooking spray. Add the onions and olive oil, and stir. Cook on HIGH for 2 hours.

Stir in the chicken, rice and chicken stock. Continue cooking on HIGH for 1 hour.

Then, add the mushrooms, salt and pepper. Cook on HIGH for 30 minutes. Taste, and adjust seasoning with salt and pepper if needed.