Chicken & Wild Rice Casserole

By krystallondon

Ingredients

• 3 tbsp olive oil
• 2 slices bacon, chopped
• 1 1/2 lbs chicken thighs, trimmed of excess skin
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 tbsp Worcestershire sauce
• 3/4 tsp salt
• 1/2 tsp dried sage
• 1/4 tsp black pepper
• 1 cup uncooked converted long grain white rice
• 1 package (4 oz) wild rice
• 6 oz cremini mushrooms*, quartered
• 3 cups hot chicken broth (enough to cover chicken)
• Additional salt and pepper (optional)
• 2 tbsp chopped fresh parsley
• *Substitute white button mushrooms if cremini mushrroms are not available

Preparation

Step 1

1. Evenly coat bottom of slow cooker with oil Microwave bacon on HIGH 1 minutes. Transfer to slow cooker. Place chicken in 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.

2. Remover cover; let stand 15 minutes. Add additional salt and pepper, if desired. Remove skin before serving, if desired. Garnish with parsley.