Monday, January 21, 2013

Chicken, Mushroom, and Brown Rice Casserole (WW)


2 sprays cooking spray   
8 thigh uncooked boneless, skinless chicken thighs, about 2 1/2 oz each   
2 cups canned chicken broth, reduced-sodium   
1/2 pound cremini mushrooms, sliced   
1 cup uncooked leeks, white and pale green parts only, thinly sliced, washed carefully for grit 
1 cup uncooked carrot, thinly sliced   
1 cup uncooked celery, thinly sliced   
3/4 cup uncooked brown rice, medium-grain   
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.

Serves 8
WW PointsPlus 11

This recipe came in my email from Weight Watchers today.  I thought it sounded pretty good and I'm always up from trying crockpot recipes. 

No comments:

Post a Comment