1/2 cups wild rice
1 pound bacon, cut up
3 cans cream of mushroom soup
1 can drained mushrooms
1/2 cups chopped onion
1/3 cup chopped green pepper
1 cup sliced or chopped celery
2 14 1/2 ounce cans chicken broth
Fry bacon until crisp. Saute onions, peppers and celery in bacon fat and then drain. Wash rice and put in boiling water for 20 minutes. Combine all ingredients and put in crockpot for 3 hours on high or 8 to 10 hours on low.
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