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Herbed Chicken with Wild Rice

My family is always very busy. With three kids involved in many different after-school and evening activities, it’s nice to come home to a meal that’s already prepared and ready to eat! —Becky Gifford, Conway, Arkansas
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    6 servings


  • 1 package (6 ounces) long grain and wild rice mix
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon canola oil
  • 1 teaspoon butter
  • 1/2 pound sliced fresh mushrooms
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup water
  • 3 bacon strips, cooked and crumbled
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon


  • 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.
Nutrition Facts
1 each: 351 calories, 11g fat (3g saturated fat), 88mg cholesterol, 890mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 35g protein.

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Average Rating:
  • pajamaangel
    Jan 17, 2017

    The flavor of this dish is tasty, but there were a few things that I would change next time. The cook time seemed to be too long. A lot of the rice was stuck to the sides of the slow-cooker and way overdone. The chicken was a little dry though it tasted really good. I would also add some type of sauce to drizzle over the finished product. I did have to omit the bacon because I didn't have any on hand.

  • Jenna092
    Jun 1, 2016

    This was a good and tasty recipe, but it wasn't amazing. I personally did not like the bacon in it, but my husband loved the bacon. We did not use the butter and oil, as we cooked the chicken and mushrooms in the bacon fat.

  • heatskitchen
    Dec 30, 2015

    This was delicious and easy to make! And made me reminisce about my childhood! Here is my blog post on it:

  • love_derek02
    Jun 3, 2015

    We had this for dinner tonight. It was SO good. I browned the chicken in a Tbls of the bacon fat and then followed that with the mushrooms when the chicken was done. I didn't have the dried tarragon, but it had a ton of flavor. I also used 4 large chicken breasts instead of the 6. I have 2 kids that are not mushroom fans, but they ate them mixed in with everything else. Highly recommend.

  • MoiraCanter
    Aug 17, 2014

    I love this recipe! I have made this recipe many times, and I change little. I do add a little extra wild rice to the rice mix... just plain wild rice by itself, because I like it. I add about 1/4 cup. I decrease the water to 3/4 cup as I prefer al dente rice ... found it a little mushy with a whole cup. I don't always add tarragon. But it's a great recipe!

  • ChelleUK
    Jan 22, 2014

    This recipe was amazing! Next time I will just add a little more liquid. It did cook up in less time for me tho.

  • Kris Hodges
    Oct 16, 2013

    UPDATE: I made this using Zatarain's Long Grain and Wild Rice mix instead of Uncle Ben's and I don't recommend that you use Zatarain's. it was a little too salty and the wild rice was crunchier than I like so I'll be sure to buy Uncle Ben's brand for this recipe in the future. Again, I used about 1/4 cup more liquid than the recipe calls for. We liked this a lot. The rice wasn't mushy after 5 hours. Maybe the others have the slow cookers that cook too hot. I did have to add more liquid in the form of chicken broth, but that was the only change I made.

  • voodoowitch
    Oct 10, 2012

    I would give this 5 stars but once again they are "missing". Very good, didn't find it too salty at all and I never salt anything other than popcorn and french fries. Chicken was moist and rice was done. Excellent flavor.

  • hondapcgirl1
    Oct 8, 2012

    Way too salty! And I like salt, but i couldn't even eat it.

  • sunymom2
    Sep 25, 2012

    No comment left