Last night I was going through my cookbooks while nervously watching the Badgers beat Michigan State and head back to the Rose Bowl. Go Bucky!!!! I found this recipe for my slow cooker that screamed comfort food so I am going to give it a try.
Herbed Chicken with Wild Rice
1 package (6 oz) of lone grain and wild rice mix
6 boneless skinless chicken breast halves
1 tbsp canola oil
1 tsp butter
1/2 lb sliced fresh mushrooms
1 can (10 3/4 condensed cream of chicken soup
1 cup water
3 strips of bacon cooked and crumbled
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp dried tarragon
1. Place rice in a 5 qt slow cooker; set aside seasoning packet. In a large skillet, brown chicken in the oil and butter. Add to the slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
2. 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 hrs or until meat thermometer reads 170.
My kitchen smells yummy while this meal is cooking and I am going to serve this a loaf of crusty bread. I hope you give this recipe a try.
Kelly
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