Crock Pot Spanish Chicken Recipe

• 1 (2 1/2-3 lb.) fryer, cut up, rinsed, dry
• Salt & peppered
• 4 carrots, diced
• 1 lg. onion, diced
• 1 c. frzn green beans
• 1 (2-4 ounce.) jar sliced mushrooms
• 2 teaspoon salt
• 2 bay leaves
• 1/2 teaspoon tarragon
• 1/2 teaspoon summer savory
• 1/4 teaspoon garlic pwdr
• 1/4 teaspoon coarsely grnd pepper
• 1 (16 ounce.) can tomatoes, minced
• 1/3 c. regular rice (uncooked)
• 1/2 c. water

1. Place chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic pwdr, pepper and tomatoes in the pot.
2. Cover and place temperature on low.
3. Cook 4-5 hrs; stir in rice and water.
4. Finish cooking for a total of 7 1/2 to 9 hrs.
5. Stir a couple of times and taste for more salt.
6. Serve with warm garlic toast.

fryer, salt, carrots, onion, green beans, mushrooms, salt, bay leaves, tarragon, summer, garlic, pepper, tomatoes, regular rice, water

Taken from cookeatshare.com/recipes/crock-pot-spanish-chicken-7388 (may not work)