Spanish Chicken

Spanish Chicken








1 medium fryer chicken, about 4 pounds



1/2 cup carrots, sliced



1 large onion, chopped



1 cup frozen green beans



1 can (4 ounces) sliced mushrooms



1/2 teaspoon tarragon



1/2 teaspoon savory



1/4 teaspoon garlic powder



1 can (16 ounces) stewed or diced tomatoes



Salt & pepper to taste



1/3 cup long grain rice



1/2 cup water



Arrange chicken in bottom of 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 occasionally.