Crockot Chicken-Saffron Rice Soup

Submitted by Lorraine of AZ

"I love the flavor of saffron; it also gives a golden color to whatever food it is added. This recipe is for a rather elegant soup made with chicken and artichoke hearts along with saffron rice. This hearty soup is well-flavored and easy to put together. Let it cook about 1/2 day and you'll have a tasty, nourishing soup to accompany with crisp bread and a salad. Recipe from BH&G."

 

• Ready In: 5hrs 30mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 lb chicken breast halve, boneless, skinless & cut in 1-inch pieces
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 medium onion, chopped
• 1⁄2 cup roasted sweet red pepper, bottled, drained and cut into strips
• 1 garlic clove, minced
• 1⁄2 cup frozen peas
• 1 (15 ounce) package saffron flavored yellow rice mix
• 2 tablespoons sliced almonds, toasted

directions

1. Place chicken in a 3-1/2 to 4 quart slow cooker. Stir in the tomatoes, beans, broth, artichoke hearts, chopped onions, sweet red pepper strips, and minced garlic. Cover and cook on LO heat 4 to 5 hours or HI heat for 2 to 2-1/2 hours.
2. Turn crockpot to HI heat and stir in frozen peas. Cover and cook 15 minutes longer. Meanwhile prepare the rice mix according to package directions.
3. To serve: Divide chicken mixture among bowls. Mound cooked rice in center. Sprinkle with toasted almonds.