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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

Ingredients

  • 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

Directions

  • 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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