WW Chicken Mushroom and Rice Slow Cooker Casserole

2 spray(s) cooking spray

8 thigh uncooked boneless, skinless chicken thigh(s), about 2 1/2 oz each

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 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

Instructions
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.

Notes
Although a slow cooker takes most of the work out of cooking, there’s still no getting around the fact that browned meat adds more flavor to a stew, braise or casserole. Although this recipe calls for the meat to be browned in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.


Serving Size: 1 Thigh and 2/3 cup vegie mix per person

Number of Servings: 7

Recipe submitted by SparkPeople user NINER0606.