Yield: 8 servings
Measure | Ingredient |
---|---|
3 \N | Onions; chopped |
4 \N | Celery; sliced |
\N \N | Salt |
\N \N | Pepper |
1 teaspoon | Basil |
½ teaspoon | Thyme |
½ teaspoon | Sage |
20 ounces | Peas; frozen |
2½ pounds | Chicken pieces |
5½ cup | Water |
¾ cup | Rice; raw converted |
Place all ingredients, except rice, into slow cooker in order listed.
Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice. Cover and cook an additional hour on hight.