Crock Pot Spanish Chicken Recipe
Servings: 1
Ingredients
- 2 1/2 lb fryer chicken - (to 3 lbs) cut up, rinsed, and dry Salt to taste Freshly-grnd black pepper to taste
- 4 x carrots diced
- 1 lrg onion diced
- 1 c. frzn green beans
- 1 jar sliced mushrooms - (2 to 4 ounce)
- 2 tsp salt
- 2 x bay leaves
- 1/2 tsp tarragon
- 1/2 tsp summer savory
- 1/4 tsp garlic pwdr
- 1/4 tsp coarsely-grnd black pepper
- 1 can tomatoes - (16 ounce) minced
- 1/3 c. regular rice uncooked
- 1/2 c. water
Directions
- Place salt and peppered chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic pwdr, pepper and tomatoes in the pot. Cover and cook on LOW for 4 to 5 hrs.
- Stir in the rice and water. Continue cooking for a total of 7 1/2 to 9 hrs. Stir a couple of times and taste for more salt. Serve with warm garlic toast.
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