Herbed Chicken with Wild Rice

Once we make a recipe a few times and find that we keep putting it on the menu, it becomes solidified in our books as a keeper. This is one of those recipes. The kids aren't quite convinced of its worth, but Steve and I both really like it. Plus it is made in the crockpot. Bonus points there!

HERBED CHICKEN WITH WILD RICE

(from Taste of Home More Slow Cooker Classics cookbook)

6 servings

1 pkg. (6 oz.) long grain and wild rice mix

6 boneless skinless chicken breast halves (I like to use 1 pkg. chicken thighs)

1 T. canola oil

1 t. butter

1/2 lb. sliced fresh mushrooms

1 can cream of chicken

1 c. water

3 bacon strips, cooked and crumbled (or more)

1 t. dried parsley flakes

1/2 t. dried thyme

1/4 t. dried tarragon (I have never used this since I never seem to have it on hand)

1. Place rice in 5 qt. slow cooker; set aside seasoning packet. In large skillet, brown chicken in oil and butter (How necessary is this step? I don't know, I usually use all oil just because I'm lazy too.) Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.

2. In small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4 hours or until meat thermometer reads 170 degrees.