Cindy Lynn's Tomato-Chicken Risotto

• 3 lbs fryer, cut into serving pieces or 6 chicken parts
• 1 small green pepper, seeded and chopped
• 13 cup chopped onion
• 1 clove garlic, minced
• 1 quart home-canned tomatoes (or 1 large can purchased from the grocery)
• 12 cup water
• 1 teaspoon salt
• 1 cup raw long-grain rice
• grated parmesan cheese

1. Rinse chicken pieces, pat dry, then brown and place in crockpot.
2. Combine remaining ingredients except the Parmesan cheese.
3. Pour over chicken.
4. Cover and cook on Low setting for 5 to 8 hours.
5. Just before serving, sprinkle with grated Parmesan cheese.

fryer, green pepper, onion, clove garlic, tomatoes, water, salt, longgrain rice, parmesan cheese

Taken from www.food.com/recipe/cindy-lynns-tomato-chicken-risotto-42876 (may not work)