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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


  1. Place chicken in crock pot. Add the carrots, onion, green beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper.
  2. Cover and cook on low for 4 hours.
  3. Stir in rice and water and continue cooking for an additional 2 to 3 hours, stirring often.

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