Chicken Stew With Rice
|Celery stalks||2 , cut into 0.25 inch slices|
|Carrots||4 , cut into 0.25 inch slices|
|Converted rice||3⁄4 Cup (12 tbs)|
|Dressed frying chicken||3 Pound (1 Whole)|
|Water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs), Defrosted|
|Parsley leaves||4 (Fresh)|
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.