Chicken, Mushroom, and Brown Rice Slow Cooker Casserole

Serves: 8


  • 2 spray(s) cooking spray   
  • 20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs   
  • 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 long grain 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   


  • 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.


  • Although 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.

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Slow Cooker Chicken And Mushrooms