Ready In: Low 3 to 4 hours
Yield: 4-6 servings
Ingredients
2 slices bacon, chopped
3 tablespoons olive oil 1 1⁄2 pounds chicken thighs, trimmed of excess skin (I used skinless boneless thighs)
1⁄2 cup diced onion
1⁄2 cup diced celery
2 tablespoons Worcestershire sauce
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon dried sage
1 cup converted long-grain white rice
1 package (4 ounces) wild rice
6 ounces brown mushrooms,* wiped clean and quartered (I used white button mushrooms)
3 cups hot chicken broth, or enough to cover chicken
Salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish
Directions
Microwave bacon on high (100% power) 1 minute. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Add olive oil and spread evenly on bottom. Place chicken in CROCK-POT® slow cooker, skin side down. Add remaining ingredients in order given, except parsley. Cover; cook on LOW 3 to 4 hours, or until rice is tender.
Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove skin before serving, if desired. Garnish with chopped parsley.
*Ingredient Tip Use "baby bellas" or crimini mushrooms. Or, you may substitute white button mushrooms
I got this from my sisters blog, she got it from www.disneyfamily.com
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