Chicken Mushroom And Brown Rice Slow Cooker Casserole Recipe 45 Recipes

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE

Chicken, Mushroom, and Brown Rice Slow Cooker Casserole image

A fabulous slow cooker meal that's easy enough for a casual weeknight meal and tasty enough for a weekend gathering.

Provided by ClarkeCC

Categories One Dish Meal

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 179.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 57.3, Sodium 415, Carbohydrate 19, Fiber 1.8, Sugar 2.4, Protein 17.5

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)

Chicken, Mushroom, and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by SapphireBlu957

Number Of Ingredients 13

Ingredients

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

Steps:

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. 7 Points

SLOW-COOKER CREAMY MUSHROOM CHICKEN WITH RICE

Slow-Cooker Creamy Mushroom Chicken With Rice image

By Sarah Olson This is a comforting meal in one pot! I love slow-cooker recipes where I can cook the starch in with the meat. This slow-cooker creamy mushroom chicken has the rice added at the end of the cooking time. I use Minute instant white rice because regular rice can get gluey-tasting in the slow cooker. This kind of rice has been precooked, then dried, which is why it does so well in the slow cooker. You can experiment with your own seasonings with this recipe! Switch it up with basil or tarragon, or use whatever your favorite seasoning is. I cook the chicken, garlic, seasonings, onions and mushrooms with chicken broth in the slow cooker. After this is done cooking, I stir in the magic: sour cream and dry Minute white rice. Then I add the lid back on the slow cooker. About 30 minutes later, the rice has fluffed up around the chicken. You can also use precooked-style brown rice if you want; it will take about 15 minutes longer to fluff up. All you have to do to get this meal on the table is steam up some green beans or asparagus.

Provided by Angela Butler

Categories Poultry

Time 4h45m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless skinless chicken thighs
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons minced garlic
1 cup diced white onion
2 cups sliced mushrooms
1 (15 ounce) can chicken broth
1 cup sour cream
3 cups MINUTE White Rice

Steps:

Directions:.
1. Add the chicken to a six-quart or larger slow cooker. Sprinkle the chicken with the salt, pepper, oregano, thyme and garlic. Add the onion and mushrooms on top, then pour in the chicken broth.
2. Cover and cook on high for four hours. Don't open the lid during the cooking time.
3. When the cooking time is up, remove the chicken thighs and place on a plate. Stir in the sour cream until it dissolves into the broth, then stir in the instant rice. Sprinkle with a touch more oregano if desired. Add the chicken back into the slow cooker. Cover and cook on high for 30 minutes more, or if you use instant brown rice, cook for 45 minutes more instead of 30. Serve and enjoy!
Copyright 2016 Cooktop Cove.

Nutrition Facts : Calories 504.1, Fat 15.6, SaturatedFat 6.9, Cholesterol 137.2, Sodium 675.5, Carbohydrate 53.1, Fiber 2, Sugar 3.8, Protein 35.4

CHICKEN, MUSHROOM AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)

Chicken, Mushroom and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by marck

Number Of Ingredients 13

Ingredients

Cooking spray
8 skinless chicken thigh(s), about 2 1/2 oz each
2 C chicken broth, reduced-sodium
1/2 lb cremini mushrooms, sliced
1 C leeks, white and pale green parts only, thinly sliced, washed carefully for grit
1 C carrots, thinly sliced
1 C celery, thinly sliced
3/4 C uncooked 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

Steps:

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.

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