Chicken & Cauliflower Rice Slow-Cooker Casserole

Ingredients 

  • 1 Cauliflower (chopped into small diced pieces, the size of an almond or just cauliflower rice)
  • 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

Preparation 

  1. 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.
  2. Add remaining ingredients except parsley in order given.Cover Crock Pot and cook on low for 3 hours or until rice is tender.
  3. Uncover Crock Pot and let stand for 15 minutes. Add salt and pepper if desired. Garnish with chopped parsley.