Crock pot spanish chicken
1 Servings
Ingredients
| Quantity | 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 |
Directions
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