Dinner

WW Chicken Mushroom and Rice Slow Cooker Casserole is for Dinner.

WW Chicken Mushroom and Rice Slow Cooker Casserole takes several minutes to prepare.

WW Chicken Mushroom and Rice Slow Cooker Casserole takes several minutes to cook.

WW Chicken Mushroom and Rice Slow Cooker Casserole makes 7 servings.

The ingredients for WW Chicken Mushroom and Rice Slow Cooker Casserole are:

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

Here is how you make WW Chicken Mushroom and Rice Slow Cooker Casserole:

InstructionsCoat 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.NotesAlthough 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 personNumber of Servings: 7Recipe submitted by SparkPeople user NINER0606.

The nutritional information for WW Chicken Mushroom and Rice Slow Cooker Casserole is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 132.0

• Total Fat: 3.1 g
• Cholesterol: 58.7 mg
• Sodium: 446.7 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 1.6 g
• Protein: 15.1 g