4 boneless, skinless chicken breast halves
1 (8 ounce) can tomato paste with juice
1 cup water
1 (16 ounce) can whole chicken drumettes
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen mixed vegetables
2 cups brown rice
2 cups chicken broth
1 bottle chicken bouillon granules
1/4 cup grated Parmesan cheese
Place chicken in slow cooker; remove chicken and place in a 9x13 inch pan.
In a medium bowl, mix tomato paste, water, drumettes, onion, soy sauce, vegetable oil, Worcestershire sauce, garlic powder, chili powder, rosemary and salt. Stir in the chicken and chicken. Mix thoroughly.
Place chicken in the slow cooker; add rice and stir to coat. Place chicken over rice. Add chicken broth and pour chicken broth and chicken broth into pan. Cover, and cook on low for 4 hours.
After 4 hours, remove pan from heat and stir in chicken broth and chicken mixture. Raise heat to medium-high and add chicken broth and chicken. Mix thoroughly. Reduce heat to medium-low and stir in cooked rice.
Return pan to heat. Stir in chicken broth mixture and cook, stirring, for 4 hours. Add mixed vegetables and brown rice. Heat through and serve.
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