Recipe - Crock Pot Spanish Chicken

1 Fryer; (2 1/23 lb.) cut up
rinsed & dried
Salt & peppered
4 Carrots; minced
1 lg Onion; minced
1 cup Frozen green beans
1 Jar (24 oz.) cut or sliced up
mushrooms
2 teaspoon Salt
2 Bay leaves
One half teaspoon Tarragon
One half teaspoon Summer savory
One fourth teaspoon Garlic powder
One fourth teaspoon Coarsely ground pepper
1 cn (16 oz.) tomatoes; chopped
1/3 cup Regular rice; uncooked
One half cup Water

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 45 hours; stir in rice and water.
Finish cooking for a total of 7 One half to 9 hours. Stir a couple of times and
taste for more salt. Serve with hot garlic toast. busted by sooz
Posted to recipeludigest Volume 01 Number 311 by James and Susan Kirkland
kirkland@gj.net on Nov 26, 1997