Crock Pot Chicken Rice Casserole
Crock Pot Chicken Rice Casserole. Tender chicken thighs and hearty brown rice simmer with mushrooms, leeks, carrots, and celery in a savory broth—a family-friendly one-pot meal.
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Ingredients
- 20 ounces skinless boneless chicken thigh
- 2 cups reduced-sodium chicken broth
- ½ pound Cremini mushroom sliced
- 1 cup leeks, white and pale green parts only thinly sliced, washed carefully for grit
- 1 cup carrots thinly sliced
- 1 cup celery chopped, or thinly sliced
- ¾ cup medium grain brown rice
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Instructions
- Place a large nonstick skillet over medium heat.
- Coat the skillet with cooking spray.
- Add the chicken thighs to the hot skillet.
- Brown the chicken on one side for about 3 minutes.
- Turn each thigh and brown the other side for about 3 minutes.
- Transfer the browned chicken to a 5- to 6-quart slow cooker.
- Pour in 2 cups of reduced-sodium chicken broth.
- Add ½ pound of sliced Cremini mushrooms, 1 cup of thinly sliced leeks, 1 cup of thinly sliced carrots, 1 cup of chopped celery,
- Sprinkle in ¾ cup of medium-grain brown rice.
- Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of dried sage,1 teaspoon of salt and ½ teaspoon of ground black pepper.
- Cover the slow cooker and set it to Low.
- Cook for 7 hours.
Notes
Serving Size: 1 Chicken Thigh and ⅔ Cup Rice-Vegetable Mixture
Nutrition
Calories: 117kcalCarbohydrates: 6gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 67mgSodium: 423mgPotassium: 470mgFiber: 1gSugar: 2gVitamin A: 2935IUVitamin C: 3mgCalcium: 34mgIron: 1mg
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