Chicken and Wild Rice Slow Cooker Dinner

I found this on a card supplied at the butcher's counter at Harris Teeter Grocery. The only change I made was to omit the marjoram leaves due to personal preference but I've added it back to the recipe as an option here. If you don't have bone-in chicken breasts you can use bone-in chicken thighs (about 10 thighs or 3 1/2 lbs). Remember to remove the skin of the chicken and any really visible fat deposits.

• Ready In: 5 hrs 20 mins
• Serves: 6-8

Ingredients

• 6  slices bacon, diced
• 1⁄2 cup sweet onion, chopped
• 1⁄4 cup celery, finely chopped
• 1⁄4 cup red bell pepper, chopped (optional)
• 5  cups water
• 2  cups  uncooked wild rice, rinsed and drained
• 2 (10 3/4ounce) cans  cream of chicken soup (or may use cream of mushroom soup)
• 3  tablespoons soy sauce
• 1⁄2-1  teaspoon dried marjoram (optional)
• 1⁄2 teaspoon ground pepper
• 3  lbs  bone-in skinless chicken breast halves, remove skin and visible fat from chicken

Directions

1. In a large skillet, cook bacon until crispy. Add onion, celery and red bell pepper to skillet and cook & stir until tender.
2. Remove to a large bowl and blend the veggies/bacon mixture, water and all other ingredients (EXCEPT chicken) together.
3. Place chicken into a lightly sprayed slow cooker and pour rice mixture over the chicken - mixing well.
4. Cover and cook on low 5-7 hours or until chicken is completely cooked and rice is tender.