Ingredients
1 package (6 ounces) long grain and wild rice mix6 boneless skinless chicken breast halves (5 ounces each)1 tablespoon canola oil1 teaspoon butter1/2 pound sliced fresh mushrooms1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup water3 bacon strips, cooked and crumbled1 teaspoon dried parsley flakes1/2 teaspoon dried thyme1/4 teaspoon dried tarragon
Preparation
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 chicken is tender.
