Extra, Extra! Crockpot Herbed Chicken & Wild Rice

Adapted from here. 🙂  Sorry for the lack of photo. I’m catching up on posts that I should have made but didn’t have time to!

I made this one night because I was jonesing for wild rice.  This was definitely a budget meal:  it stretched quite far using 1/2 a breast as a portion and was filling and yummy.  Plus, I got the rice for about 70 cents a bag and you all know I buy my meat and poultry in bulk when it’s on sale (in this case, $1.99/lb).  It didn’t quite feel right to eat during the summer, but I will SO be making this again in the fall. I really enjoyed the mushrooms.

You may want to splash a little white wine in there. I bet it would rock.

…and then you should pour yourself a glass, because this is some good eats. 🙂

1 package (6 ounces) long grain and wild rice mix
3 boneless skinless chicken breasts, cut in half
1 tablespoon canola oil
1 teaspoon butter
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed, low fat cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme

Put the rice in your crockpot, but set aside the seasoning packet. In a large skillet, brown chicken in oil and butter and add to the crockpot. In the same skillet, saute mushrooms until tender, then put them over the chicken. Try not to sneak a few.  They disappear quickly. 🙁
In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet and add to the crockpot.  Cover and cook on low for 4-5 hours or until meat is tender.