Crock Pot Chicken and Wild Rice Casserole

From my "Crock Pot: Incredibly Easy Recipes" cook book. Good tasty comforting meal.

2 slices bacon, chopped
3 tbsp. olive oil
1 1/2 pounds chicken thighs, trimmed of excess skin
1/2 cup diced onion
1/2 cup diced celery
2 tbsp. Worcestershire sauce
3/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried sage
1 cup converted long-grain white rice (we actually just used regular long grain white rice and it worked fine)
1 package (4 oz.) wild rice
6 ounces brown mushrooms, wiped clean and quartered
3 cups hot chicken broth, or enough to cover chicken
salt and black pepper, to taste
2 tbsp. chopped parsley, for garnish

Cook bacon, and transfer to slow cooker. Add olive oil and spread evenly on bottom. Place chicken in slow cooker, skin side down. Add remaining ingredients in order given, except parsley. Cover; cook on low 3-5 hours, or until rice is tender. Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove Skin before serving, if desired. (I usually shred the chicken off the bone and mix it in, more like a casserole). Garnish with chopped parsley.