Crock pot spanish chicken

Yield: 1 Servings

Measure Ingredient
1 Fryer; (2 1/2-3 lb.) cut up rinsed & dried
Salt & peppered
4 Carrots; diced
1 large Onion; diced
1 cup Frozen green beans
1 Jar (2-4 oz.)sliced mushrooms
2 teaspoons Salt
2 Bay leaves
½ teaspoon Tarragon
½ teaspoon Summer savory
¼ teaspoon Garlic powder
¼ teaspoon Coarsely ground pepper
1 can (16 oz.) tomatoes; chopped
⅓ cup Regular rice; uncooked
½ cup Water

Place chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot.

Cover and place temperature on low. Cook 4-5 hours; stir in rice and water.

Finish cooking for a total of 7½ to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast. busted by sooz Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@...> on Nov 26, 1997

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