Ingredients

2 cups sliced fresh mushrooms

1 cup sliced celery

1/2 cup chopped onion

1-1/2 teaspoons dried dill

1/4 teaspoon black pepper

2 pounds chicken thighs, skinned and fat removed

1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup

3/4 cup chicken broth

1-1/2 cups instant rice

Directions

1. In a 3-1/2- or 4-quart slow cooker combine mushrooms, celery, onion, dill, and pepper. Place chicken thighs on top of mushroom mixture. In a small bowl combine soup and chicken broth. Pour over chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting.

Stir uncooked rice into the mushroom mixture. Cover and cook for 10 minutes more. Makes 4 servings.

Nutrition facts per serving:

calories: 516

total fat: 12g

saturated fat: 3g

cholesterol: 108mg

sodium: 840mg

carbohydrate: 66g

fiber: 3g

protein: 34g