Crockpot Chicken & Rice

ingredients

1/2 c. uncooked brown rice
2/3 c. uncooked parboiled white rice
3 T. butter
1 medium chopped onion
8 oz. mushrooms, destemmed and sliced
1/2 tsp. dried thyme
1/2 tsp. dried minced garlic
1/2 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
8 chicken thighs
1 – 10.5 oz. can of beef consomme
2 T. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. dried thyme

directions

Combine brown rice, white rice and butter in a skillet. Cook over medium high heat, stirring occassionally, until the rice is golden brown. Remove from heat and stir in onions, mushrooms, thyme, sage, garlic, salt and pepper. Pour rice mixture into slow cooker. Arrange chicken over the rice. Pour broth over chicken, then drizzle Worcestershire sauce over the chicken. Combine paprika and remaining 1/2 tsp. of thyme; sprinkle over chicken. Cover and cook on low for 5-6 hours.

Source: Wyss & Moore