Crock pot chicken and mushroom rice

1 qt. chicken broth
1 1/2 lbs. boneless, skinless chicken breast, cut into cubes
1 medium onion, chopped
2 cloves garlic, minced
2 (4 oz) cans mushroom stems and pieces, drained
1 1/2 Tbsp light margarine
3/4 cup white wine
1 1/2 cups arborio rice (dry)
1/2 Tbsp ground sage
1/2 Tbsp ground thyme
1 1/2 tsp salt
1 tsp pepper

Melt 2 Tbsp margarine in medium saucepan. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for 1 minute. Stir in rice and cook 2-3 minutes to nicely brown it. Stir in white wine and cook 2-3 more minutes until absorbed. Transfer to crock pot and stir in mushrooms and chicken broth.

Using same sauce pan, add cubes of chicken, salt, pepper, thyme and sage. Lightly brown chicken pieces. Transfer to crock pot.

Cover and cook on low 5-6 hours.

Sprinkle with shredded parmesan cheese to garnish when serving, if desired. (I did not include parm in the recipe or nutrition calculator).

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JPARKER1230.