2 c. fresh mushrooms, sliced
1 c. celery, sliced
1/2 c. onion, chopped
1 1/2 tsp. dried dill weed
1/4 tsp. black pepper
2 pounds chicken thighs skinned and fat removed
1 can condensed cream of mushroom soup or cream of chicken
3/4 c. chicken broth
1 1/2 c. instant rice

In a slow cooker combine mushrooms, celery, onion dill weed and pepper. Top with chicken. Pour soup and broth over chicken. Cover, cook on High 2 1/2 to 3 hours or Low 5 to 6 hours. If using low turn slow cooker to high heat setting. Stir uncooked rice into mushroom mixture. Cover and cook for 10 minutes more.