Chicken, Cauliflower & Rice Slow-Cooker Casserole
A one-pot meal that satisfies a hungry family.
1 Cauliflower (chopped into small diced pieces, the size of an almond)
1 Fennel Bulb (cored and diced)
2 slices cooked bacon, chopped
3 Tbsp. olive oil
2-½ lbs. chicken thighs, trimmed of excess skin
½ cup diced Onion
½ cup diced Celery
2 Tbsp. worcestershire sauce
¾ tsp. salt
1 tsp. garlic salt
¼ tsp. black pepper
2 Tbsp. chopped fresh sage
1-½ cups long-grain white rice
8 oz. sliced Brown Mushrooms (baby bellas or cremini)
3 cups hot chicken broth
2 Tbsp. chopped Parsley for garnish
- Add cooked bacon to 4-½ quart Crock Pot slow cooker. Add olive oil to crock pot. Place chicken in crock pot, skin side down.
- Add remaining ingredients except parsley in order given.Cover Crock Pot and cook on low for 3 hours or until rice is tender.
- Uncover Crock Pot and let stand for 15 minutes. Add salt and pepper if desired. Garnish with chopped parsley.