Ingredientes para Chicken Mushroom And Brown Rice Slow Cooker Casserole
- Cooking Spray
- Boneless Skinless Chicken Thighs
- Reduced Sodium Chicken Broth
- Mushroom
- Leek
- Carrot
- Celery
- 1 cup uncooked brown rice
- Worcestershire Sauce
- Dijon Mustard
- Dried Sage
- Table Salt
- Fresh Ground Black Pepper
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Como fazer Chicken Mushroom And Brown Rice Slow Cooker Casserole
- Coat a large nonstick skillet with cooking spray and heat over medium heat.
- Add 1 lb boneless, skinless chicken thighs and brown for 6 minutes per side, turning once. Set aside.
- In a 5- to 6-quart slow cooker, combine: 1 cup uncooked brown rice, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup chicken broth, 8 ounces cremini mushrooms (sliced), 1/2 cup chopped onion, 1/2 cup chopped carrots, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Nestle the browned chicken thighs into the mixture.
- Cover and cook on low for 7 hours, or until the chicken is cooked through and the rice is tender.
- Serve hot. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
9g
Fat
4g
Carbs
6g
