Chicken and Rice Stew

Directions

1. Put chicken breast, Chicken Bouillon Cubes, Salt, Pepper, Goya Adobo, Onion Powder, and McCormick Seasoned Salt in Slow Cooker. Fill with water to cover chicken, plus about 1 cup. Cook for 6 hours on low.
2. Once Chicken is ready, remove chicken from Slow Cooker place into large pot, and shred or pull apart.
3. Using a Rice Cooker, make 4 cups of rice.
4. Pour liquid contents into pot. Heat until boiled. While contents are heating to boil, mix Flour and water (about a 1 cup flour to 2 cups water ratio); I usually do about 2 cups water.
5. Once Liquid contents has boiled, add flour and water mix until desired thickness. Stir in with Whisk, as water and flour mix is poured in. Remove chicken gravy from heat.
6. Pour gravy into large pot with chiken and rice, stir and serve.