a casserole for the slow cooker!

I found this recipe last week & made it last weekend. I've been meaning to post it! It's really really good! Full of veggies, delicious & hello?! It's a crockpot recipe. What more could a girl want?!

Hubby loved it as well! I realize it looks just like brown mush, and i'm sorry. He thought the chicken should be shredded & i couldn't disagree with that! I think next time, though, i might not shred the carrots quite so much! It was still amazing though & made plenty for the two of us. I'd say it serves 4-6. We had plenty of leftovers.

Chicken Mushroom & Brown Rice Slow Cooker Casserole

a Weight Watchers Recipe

cooking spray

8 skinless chicken thighs about 2.5 ounces each*

2 cups canned chicken broth, reduced sodium

1/2 pound cremini mushrooms, sliced*

1 cup leeks, white & pale green parts only, thinly sliced

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

3/4 cups uncooked brown rice

2 tsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp dried sage

1 tsp salt

1/2 tsp black pepper

*i used chicken breasts instead of thighs. & i have no idea what cremini mushrooms are, nor could i find them. I just used 2 small cans of sliced mushrooms & i chopped them in my mini chopper. :)

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.  

Note: Apparently browning your meat first brings more flavor to any slow cooker dish. I did brown mine first, and it didn't take much time, but i didn't notice a whole lot of difference in that & other dishes where i just threw it in! Maybe it's different if you're using chicken thighs.  

Anyway, it was absolutely delicious & good for you!!