Chris let me take center stage when preparing tonight's delicious meal. As a working mother, there is nothing better than being able to throw all of the ingredients of a meal into the Crock Pot and forget about it until dinner time! This dish was served with steamed asparagus and Chris' favorite my homemade Sun Dried Tomato Fococcia. (Pictures of the bread will be posted soon!)
~Julie
Ingredients
Cooking Spray
4 Skinless chicken thighs
1 cup reduced sodium chicken stock/broth
1/4 lb. sliced mushrooms (cremini or button)
1/2 cup leeks sliced thinly and rinsed completely
1/2 cup carrots sliced thinly
1/2 cup celery sliced thinly
1/2 cup brown rice uncooked
1 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. ground pepper
In a non-stick pan sprayed with cooking spray, brown skinless chicken thighs, turn and continue to cook for 6 minutes. Set aside.
Combine remaining ingredients in the bottom of a slow cooker. Nestle brown chicken thighs in vegetable mixture. Cover slow cooker, cook on low for 6-7 hours.
1 serving is one chicken thigh and 2/3 cup of rice mixture.
Weight Watchers Points Plus per serving: 5
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