Sprinkle rice into bottom of slow cooker. Add onion, carrots, and celery.
Remove skin from chicken pieces and trim rib bones from the breast bone. Place chicken pieces over vegetables; add broth and 4 cups of water. Add poultry seasoning, 1/4 teaspoon of salt, and the pepper.
Cover and slow cook for 6 hours on high or 8 hours on low. Carefully remove chicken to a cutting board; discard bones. Shred or chop chicken; return to slow cooker and add remaining 3/4 teaspoon salt. Serve warm.
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 343 (60%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 189mg||58 %|
|Sodium 320.7mg||11 %|
|Potassium 692mg||18 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3.5g|
|Protein 48.2g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 568
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