How Do I Make a Chicken and Rice Casserole in a Slow Cooker?

I want to use cut up chicken breasts because I want to be able to put left overs in a food jar thermos.
I have wild and brown rice and would like to use both.
I have cream of mushroom and cream of chicken and want to add some fresh mushrooms.
I have a three quart slow cooker.

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  1. Prep Time: 15 minutes

    Cook Time: 8 hours

    Total Time: 8 hours, 15 minutes


    6 slices bacon
    1 onion, chopped
    2 cloves garlic, minced
    14 oz. can condensed chicken broth
    1-1/3 cups water
    10 oz. can condensed cream of chicken soup
    9 oz. bag baby carrots
    1-1/4 cups wild rice
    1-1/2 lbs. boneless, skinless chicken breasts, cut into 1" pieces
    1/4 tsp. dried marjoram

    In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes. Stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot during the last 30 minutes of cooking time. 6 servings

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