Herbed Chicken with Wild Rice

1 pkg. (6 oz.) long grain and wild rice mix
5-6 boneless skinless chicken breasts
1 Tbsp. canola oil
1 tsp. butter
1/2 lb. sliced fresh mushrooms
1 can condensed cream of chicken soup
1 cup water
3 bacon strips, cooked and crumbled
1 tsp. parsley flakes
1/2 tsp. dried thyme
1/4 tsp. dried tarragon

Place rice in slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In same skillet, saute mushrooms until tender; place over chicken. In a bowl, combine soup, water, bacon, herbs and seasoning packet. Pour over top of chicken and mushrooms. Cover and cook on low 4-5 hours.
Note: I skipped the browning/sauteing step, and it still turned out yummy. This step might add a bit more flavor, though. Also, I saved the bacon and sprinkled it on the finished dish, since my family prefers crisp bacon.


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