Chicken, Leeks & Brown Rice Slow Cooker Casserole

Serves 8
Prep Time: 20 minutes (includes browning the chicken), Cooking Time: 7 hours

cooking spray
8 skinless chicken thigh(s)
2 cups canned chicken broth, reduced-sodium
1/2 pound cremini mushrooms, sliced (I forgot to buy these, but we didn't miss them)
3 leeks, white and pale green parts only, thinly sliced
1 cup carrot, thinly sliced
1 cup celery, thinly sliced
3/4 cup uncooked brown rice
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground

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.

Results: Delicious! I am not a fan of brown rice, but this tasted awesome! The leftovers were great too. I forgot to buy the mushrooms, but this dish doesn't need them. Henry & Chris loved this, but of course Steven wouldn't look at it.