Chicken, Mushroom, and Brown Rice Slow Cooker Recipe

I made this Weight Watchers recipe a few weeks ago on a Sunday since it's Football season and no one wants to cook after or during a Ravens game. It tastes like chicken pot pie but without the pie crust. It's delicious and hubby approved. What's also great is that it's 8 servings so we'll get 4 dinners out of it. It has held up well in the freezer and with reheating. Definitely give it a try! Slow cooker season has officially begun. Enjoy!

2 sprays of olive oil cooking spray   
8 thigh skinless chicken thighs (about 2 1/2 oz each)   
2 cups canned chicken broth, reduced-sodium   
1/2 pound cremini mushrooms, sliced*  (I used the mixed box from our Farmer's Market
1 cup leeks, white and pale green parts only, thinly sliced, washed carefully for grit*   
1 cup carrots, thinly sliced*   
1 cup celery, thinly sliced*   
3/4 cup 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  

* I added extra veggies.

Cooking 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 (8 servings total). Bon Appetit!

Recipe courtesy of Weight Watchers found here.  Points value is 5 per serving.

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