Chicken, Mushroom, and Brown Rice Slow Cooker Casserole

I personally love slow cooker meals because I can leave the house and have dinner ready once I get home.  This Weight Watcher Chicken, Mushroom, and Brown Rice Slow Cooker Casserole recipe is perfect for just that. 

For the recipe you will need:

2 sprays of cooking spray

8 uncooked boneless, skinless chicken thighs (about 2 ½ oz each)

2 cups canned chicken broth, reduced-sodium

½ pound cremini mushrooms sliced

1 cup uncooked leeks, white and pale green parts only

1 cup uncooked carrots, thinly sliced

1 cup uncooked celery, thinly sliced

¾ cup uncooked brown rice, medium grain

2 Tsp Worcestershire sauce (I substituted this for Soy Sauce)

1 Tsp Dijon Mustard

1 Tsp Dried Sage

1 Tsp Table Salt

½ Tsp black pepper

Coat a large nonstick skillet with cooking spray, warm over medium heat.  Add the chicken thighs and brown, turning once (about 6 minutes)

Combine the remaining ingredients in a 5 to 6 quart slow cooker, nestle the chicken tighs in the mixture.  Cover and cook on low for 7 hours.

For 5 points, you can eat one chicken thigh and 2/3 cups of the rice-vegetable mixture.