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1. In a 3 1/2- or 4-quart slow cooker, combine mushrooms, carrots, onions, wild rice, brown rice, basil, thyme, rosemary, pepper, garlic, and butter. Pour undrained tomatoes and broth over mixture.
2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir before serving.