Best 2 Chicken Mushroom And Brown Rice Slow Cooker Casserole Recipes

If you're looking for a hearty and satisfying meal that can be easily prepared in a slow cooker, then chicken mushroom and brown rice casserole is a perfect choice. This dish combines tender chicken, savory mushrooms, fluffy brown rice, and a creamy sauce for a delicious and flavorful meal. The best part is that it can be easily prepared in a slow cooker, making it a great option for busy weeknights or when you have company coming over. With just a few simple ingredients and some prep work, you can have this delicious casserole ready to enjoy in no time.

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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

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.

Tips:

For a more flavorful dish, use a combination of brown and wild rice.
If you don't have a slow cooker, you can cook the casserole in a Dutch oven over low heat for about 1 hour, or until the rice is tender.
To make the casserole ahead of time, cook it according to the recipe and then let it cool completely. Store the casserole in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the casserole in a slow cooker or in the oven at 350 degrees Fahrenheit until heated through.
Serve the casserole with a side of roasted vegetables or a green salad.

Conclusion:

This chicken, mushroom, and brown rice slow cooker casserole is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. The casserole is packed with flavor from the chicken, mushrooms, and vegetables, and the brown rice adds a hearty and filling touch. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give this chicken, mushroom, and brown rice slow cooker casserole a try.

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