Crock Pot Spanish Chicken

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Crock Pot Spanish Chicken Ingredients

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

Instructions for Crock Pot Spanish Chicken

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

Main Ingredient: ChickenCuisine: Uncategorized