1 package of long grain wild rice 6oz
6 boneless skinless chicken breast halves
1 Tbsp EVOO
1 tsp butter
½ pound sliced fresh mushrooms
1 can cream of chicken soup
1 cup water
3 bacon strips cooked and crumbled
1 tsp dried parsley flakes
½ tsp dried thyme
¼ tsp dried tarragon
place rice on slow cooker – set aside seasoning packet; add chicken
sauté mushrooms and pour over chicken
in small bowl, combine soup water, bacon, herbs and seasoning packet. Pour over chicken.
Cover and cook on low for 4 hours or until chicken is done.