Categories: Chicken, casserole, crock pot

Ingredients

• 2 slices cooked bacon, chopped
• 3 T olive oil
• 1 1/2 lb chicken thighs, trimmed or excess skin
• 1/2 c diced onion
• 1/2 c diced celery
• 2 T Worcestershire sauce
• 3/4 t salt
• 1/4 t black pepper
• 1/2 t dried sage
• 1 c converted long-grain white rice
• 1 package (4oz) wild rice
• 6 oz brown mushrooms, wiped clean and quartered
• 3 c hot chicken broth, or enough to cover chicken
• salt and pepper, to taste
• 2 T chopped parsley, for garnish

Directions

1. Add cooked bacon to crock pot. Add olive oil and spread evenly on bottom. Place chicken in crock pot, skin side down. Add remaining ingredients except salt, pepper and parsley, in order given. Cover; cook on low 3-4 hours, or until rice is tender.

2. Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove skin before serving, if desired. Garnish with chopped parsley

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