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 dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground
* I added extra veggies.
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.