Title: Crock Pot Spanish Chicken
Categories: Crockpot, Poultry
Yield: 1 Servings

1 Fryer; (2 1/2-3 lb.) cut up
-rinsed & dried
Salt & peppered
4 Carrots; diced
1 lg Onion; diced
1 c Frozen green beans
1 Jar (2-4 oz.)sliced
-mushrooms
2 ts Salt
2 Bay leaves
1/2 ts Tarragon
1/2 ts Summer savory
1/4 ts Garlic powder
1/4 ts Coarsely ground pepper
1 cn (16 oz.) tomatoes; chopped
1/3 c Regular rice; uncooked
1/2 c 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 7 1/2 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
on Nov 26, 1997