Chicken, Mushroom and Brown Rice Slow Cooker Casserole

Ingredients:

8 chicken thighs, skinless
2 cups chicken broth, reduced sodium
1/2 lb mushrooms, sliced
1 cup leeks, white and pale green parts thinly sliced
1 cup carrots, 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
1/2 tsp table salt
1/2 tsp back pepper

Directions:

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 5-6 quart slow cooker and nestle the chicken thighs in the mixture.  cover and cook on low for 7 hours.

Serving Size: 1 chicken thigh and 2/3 cup rice/vegetable mixture
Points Plus: 5