2 teaspoons butter
2 teaspoons vegetable oil
8 ounces sliced mushrooms
1/2 cup chopped onion
2 1/2 to 3 pounds chicken pieces
1 teaspoon chicken bouillon or base
1 teaspoon poultry seasoning
1/4 teaspoon salt
2 cups water
3/4 cup long grain converted rice
Heat butter and oil in a large skillet over medium-low heat. Remove skin from chicken pieces. Brown mushrooms, onion, and chicken pieces on all sides over medium heat for about 15 minutes. Stir in seasonings and transfer to slow cooker. At this point the slow cooker with contents can be refrigerated overnight. Cover and cook on HIGH for 1 hour; add rice, cover, then cook for about 6 hours longer, until chicken is done and the rice is tender.