Source: Adrienne Meier, Ocean Mist Farms

Ingredients

1 Cauliflower (chopped into small diced pieces, the size of an almond)
1 Fennel Bulb (cored and diced)
2 slices cooked bacon, chopped
3 tablespoons olive oil
2 1/2 pounds chicken thighs, trimmed of excess skin
1/2 cup diced Onion
1/2 cup diced Celery
2 tablespoons worcestershire sauce
3/4 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh sage
1 1/2 cups long-grain white rice
8 ounces sliced Brown Mushrooms (baby bellas or cremini)
3 cups hot chicken broth
2 tablespoons chopped Parsley for garnish

Directions

Add cooked bacon to 4 1/2 quart Crock Pot slow cooker.

Add olive oil to crock pot. Place chicken in crock pot, skin side down. Add remaining ingredients except parsley in order given.

Cover Crock Pot and cook on low for 3 hours or until rice is tender.

Uncover Crock Pot and let stand for 15 minutes. Add salt and pepper if desired.

Garnish with chopped parsley.