WW Chicken, Mushroom, and Brown Rice Slow Cooker Cass

By molpel

point value = 5

Ingredients

• 2 sprays, Cooking Spray
• 8 skinless Chicken Thighs
• 2 cups, reduced sodium Chicken Broth
• 1/2 lb, sliced Cremini mushrooms
• 1 cup Leeks, white and pale green parts only, sliced thin and washed thoroughly
• 1 cup Carrots, thin sliced
• 1 cup Celery, thin sliced
• 3/4 cup Uncooked Brown Rice (brown Arborio)
• 2 tsp Worcester
• 1 tsp Dijon mustard
• 1 tsp dried Sage
• 1 tsp table Salt
• 1/2 tsp fresh ground Black Pepper

Details

Servings 8

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.