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Chicken & Mushroom with Wild Blend® Rice

Cooking Instructions:

  • 1 to 1 ½ pounds boneless, skinless chicken pieces
  • 8 ounces mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 2-3 slices cooked bacon, chopped
  • 2 cups Lundberg Family Farms Wild Blend® rice
  •  1 (10 ½ oz) can cream of chicken soup
  • 3 ½ cups chicken broth
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • Salt & pepper to taste

Heat olive oil and butter in a large skillet over medium heat. Sauté chicken and mushrooms until lightly browned; add in rice and cook 1-2 more minutes. Add to slow cooker; stir in herbs and bacon. Whisk together soup and broth and pour over chicken and rice mixture. Cover and cook on high 3-1/2 to 4 hours, or until rice is tender. Serves 4 to 6.

See conversion chart that illustrates comparative cook times for LOW and HIGH.

Rate this Recipe:

2.8
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Comments 2

  1. Linda Phinney 02 Nov

    I love cooking in the crockpot but like to use only fresh ingredients.  What could I use in place of the creamed chicken soup?
  2. Donna 04 Dec

    Would you consider making your own cream of chicken soup using either soy milk or dairy milk.  Perhaps even a homemade cream of mushroom soup using soy or dairy would be better, giving more mushroom flavor.

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