1 1/2 chicken broth
1 cup uncooked wild rice
1 cup diced carrots
8 oz button mushrooms, sliced
2 teaspoons salt
2 tablespoons butter, melted
1/2 teaspoon ground black pepper
1 package (20 oz) bone-in skin-on chicken thighs (about 4)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh thyme leaves
Spray 5-quart slow cooker with cooking spray. Mix onions, broth, wild rice, carrots, mushrooms and 1 teaspoon of the salt in slow cooker. In large bowl, mix melted butter, remaining 1 teaspoon salt and the pepper. Add chicken; toss to coat. Place chicken on top of rice mixture in slow cooker. Pour any remaining butter mixture over chicken. Cover; cook on Low heat setting 6 to 7 hours or until liquid is absorbed in rice. Position oven rack 4 inches from broiling element. Line rimmed baking pan with foil. Set oven control to broil. Gently transfer chicken to pan, skin side up. Broil 2 to 5 minutes or until skin is crisp. Serve chicken with wild rice mixture, topped with herbs.