Chicken and wild rice casserole

By stacylevine

slow cooker

Ingredients

• 2 slices bacon, chopped
• 3 tablespoons olive oil 1 1⁄2 pounds chicken thighs, trimmed of excess skin
• 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
• 3 cups hot chicken broth, or enough to cover chicken
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley, for garnish

Preparation

Step 1

# 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.