Crock Pot Spanish Chicken
1 medium fryer chicken
1/2 c carrots, sliced
1 large onion, chopped
1 c frozen green beans
1 can (4 ounces) sliced mushrooms
1/2 tsp tarragon
1/2 tsp savory
1/4 tsp garlic powder
1 can (16 oz) stewed or diced tomatoes
Salt & pepper to taste
1/3 c long grain rice
1/2 c water
Place chicken in crock pot. Add the carrots, onion, green beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper. Cover and cook on low for 4 hours. Stir in rice and water and continue cooking for an additional 2 to 3 hours, stirring often.
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