INGREDIENTS

2 cups sliced fresh mushrooms
1 cup sliced celery (2 stalks)
1/2 cup chopped onion (1 medium)
1 1/2 teaspoons dried dill
1/4 teaspoons ground black pepper
2 lbs chicken thighs, skinned and fat removed
1 10 3/4-oz can reduced-fat and reduced-sodium condensed cream of mushroom or cream of chicken soup
3/4 cup reduced-sodium chicken broth
1 1/2 cups uncooked instant rice

INSTRUCTIONS

1. In a 3 1/2 to 4-quart slow cooker combine mushrooms, celery, onion, dill and pepper. Top with chicken. In a small bowl combine soup and 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 to high-heat setting. Stir rice into the mushroom mixture. Cover and cook for 10 minutes more.