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Chicken, Mushroom and Brown Rice Slow Cooker Casserole


Weight Watcher's dish (5 pts. on PointsPlus). Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

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  • Cooking spray
  • 8 skinless chicken thigh(s), about 2 1/2 oz each
  • 2 C chicken broth, reduced-sodium
  • 1/2 lb cremini mushrooms, sliced
  • 1 C leeks, white and pale green parts only, thinly sliced, washed carefully for grit
  • 1 C carrots, thinly sliced
  • 1 C celery, thinly sliced
  • 3/4 C 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


Servings 8


Step 1

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.

2. 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.


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