Chicken, Mushroom, And Brown Rice Slow Cooker Casserole

• cooking spray
• 8 boneless skinless chicken thighs
• 2 cups canned reduced-sodium chicken broth
• 1/2 lb mushroom, sliced
• 1 cup leek, white and pale green parts only, thinly sliced
• 1 cup thinly sliced carrot
• 1 cup thinly sliced celery
• 3/4 cup uncooked medium-grain brown rice (such as brown Arborio)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried sage
• 1 teaspoon table salt
• 1/2 teaspoon fresh ground black pepper

1. 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.
2. 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.

cooking spray, chicken thighs, chicken broth, mushroom, only, carrot, celery, brown rice, worcestershire sauce, mustard, sage, salt, fresh ground black pepper

Taken from www.food.com/recipe/chicken-mushroom-and-brown-rice-slow-cooker-casserole-489805 (may not work)