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Chicken And Rice

4 CHICKEN BREAST
3 OR 4 CARROTS DICED
3 STALKS OF CELERY DICED
PARSLEY
MINUTE RICE
CHOPPED ONION
1/2 TEASPOON OF CHICKEN SEASONING OR SEASON SALT
1/2 TEASPOON LEMON PEPPER


PLACE CHICKEN IN CROCKPOT AND ADD WATER FILL CROCKPOT 1/2 FULL OF WATER WITH CHICKEN ALREADY IN IT, COOK FOR ABOUT 2 HOURS, THEN ADD PARSLEY (1 TEASPOON), THEN ADD DICED ONION, CARROTS,CELERY, AND ADD SEASONINGS, COOK UNTIL VEGETABLES ARE A LITTLE TENDER NOT MUSHY, THEN TAKE CHICKEN OUT AND TURN OFF CROCKPOT ,ADD MINUTE RICE , ENOUGH TO SOAK UP LIQUID ,COVER AND LET IT SOAK UP LIQUID, THEN PUT CHICKEN BACK IN , LEAVE CHICKEN WHOLE ARE YOU CAN CUT UP INTO BIG BITES, THEN ENJOY