Spicy Chicken and Rice Crockpot
Source of Recipe
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29 oz canned fat free low sodium chicken stock
14.5 oz diced stewed tomatoes
1 medium bell pepper diced
1 medium sweet vidalia onion diced
3 scallions diced (greens and whites)
2 ripe plum tomatoes diced
1 1/3 cup uncooked rice
2-4 chicken breasts cubed
1 Tbsp minced garlic
2 small canned serrano peppers minced
1 tsp ground turmeric
1 Tbsp paprika
1 tsp dried parsley
salt and pepper to taste
Combine in crockpot: Cook on low for 6 hours or high for 3 hours
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