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  Recipe Home » Crock Pot » SPANISH CHICKEN
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  SPANISH CHICKEN
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 308
Ingredients:
2 1/2 pounds fryer chicken to 3 pounds cut up, rinsed, and dried
Salt to taste
Freshly ground black pepper to taste
4 carrots diced
1 large onion diced
1 C. frozen green beans
1 jar sliced mushrooms 2 to 4 oz.
2 tsp. salt
2 bay leaves
1/2 tsp. tarragon
1/2 tsp. summer savory
1/4 tsp. garlic powder
1/4 tsp. coarsely-ground black pepper
1 can tomatoes-16 oz. chopped
1/3 C. regular rice uncooked
1/2 C. water
Instructions:
Place salt and peppered chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot. Cover and cook on low for 4 to 5 hours. Stir in the rice and water. Continue cooking for a total of 7 1/2 to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast.
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