Chicken, Mushroom, And Brown Rice Slow Cooker Casserole - cooking recipe

Ingredients

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

Preparation

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.