Chicken Stew With Rice Recipe
Ingredients
2 stalks celery, cut into 1/4 inch slices
4 carrots, cut into 14 inch slices
3/4 cup converted rice
1 2 to 3 pound frying chicken
2 cups water
1 1/2 teaspoons salt
1 cup frozen, defrosted peas
Fresh parsley leaves
Directions
Place celery, carrots, and rice in the bot tom of the slow cooker.
Add chicken, water, and salt.
Cover and cook on low about 8 hours.
Add peas the last 10 minutes of cooking.
Remove skin and bones from the chicken, cube the meat, and return it to the vegetables and rice.
Ladle stew into bowls and garnish with fresh parsley leaves.
Add chicken, water, and salt.
Cover and cook on low about 8 hours.
Add peas the last 10 minutes of cooking.
Remove skin and bones from the chicken, cube the meat, and return it to the vegetables and rice.
Ladle stew into bowls and garnish with fresh parsley leaves.
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