Cindy Lynn's Tomato-Chicken Risotto

This is my modified version of a recipe from my Rival's Crockpot Cooking cookbook. It is quick and easy to slap together and tastes very much like Spanish Rice with chicken rather than burger. It was a major hit with everyone in my family recently. I hope you enjoy it too!

• Ready In: 8 hrs 10 mins
• Serves: 4-6
• Yields: 2 1/2-3 quarts

Ingredients

• 3  lbs  fryer, cut into serving pieces or 6  chicken parts
• 1  small green pepper, seeded and chopped
• 1⁄3 cup  chopped onion
• 1  clove garlic, minced
• 1  quart  home-canned tomatoes (or 1 large can purchased from the grocery)
• 1⁄2 cup water
• 1  teaspoon salt
• 1  cup  raw long-grain rice
•  grated parmesan cheese

Directions

1. Rinse chicken pieces, pat dry, then brown and place in crockpot.
2. Combine remaining ingredients except the Parmesan cheese.
3. Pour over chicken.
4. Cover and cook on Low setting for 5 to 8 hours.
5. Just before serving, sprinkle with grated Parmesan cheese.