Place the vegetables and seasonings in a large 6-quart slow cooker then nestle in the chicken and pour in the chicken broth.
Cover and cook on low for 7 to 8 hours.
MAKE THE RICE: Add the rice and 2 1/4 cups of water to a medium-size saucepan and bring to a boil over medium-high heat. Cover pan tightly and reduce heat to low. Do Not Remove Lid! Cook on low for 10 minutes then turn off the heat and let rest 15 minutes, Once Again Do Not Remove Lid! After rice has rested 15 minutes you can remove the lid and fluff with a fork.
Remove the chicken from soup and discard any bones and skin. Shred the chicken and return to the soup. Add salt & pepper to taste
To serve place a desired amount of rice in the bottom of a bowl and pour in the soup over top.
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