Crock Pot Chicken Wild Rice Casserole

• 6 slices bacon
• 1 onion, chopped
• 2 garlic cloves, minced
• 14 ounces condensed chicken broth
• 1 1/3 cups water
• 10 ounces condensed cream of chicken soup
• 9 ounces baby carrots
• 1 1/4 cups wild rice
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1/4 teaspoon dried marjoram

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

bacon, onion, garlic, chicken broth, water, chicken soup, carrots, wild rice, chicken breasts, marjoram

Taken from www.food.com/recipe/crock-pot-chicken-wild-rice-casserole-284420 (may not work)