Ingredients Jump to Instructions ↓

  1. 1 package (6 ounces) long grain and wild rice mix

  2. 6 boneless skinless chicken breast halves (5 ounces each )

  3. 1 tablespoon canola oil

  4. 1 teaspoon butter

  5. 1/2 pound sliced fresh mushrooms

  6. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  7. 1 cup water

  8. 3 bacon strips, cooked and crumbled

  9. 1 teaspoon dried parsley flakes

  10. 1/2 teaspoon dried thyme

  11. 1/4 teaspoon dried tarragon

Instructions Jump to Ingredients ↑

  1. Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken. In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 6 servings.


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