Crockpot Country Chicken Rice Soup
(8 servings)

3 Onions; chopped
4 Celery; sliced
Salt
Pepper
1 tsp Basil
1/2 tsp Thyme
1/2 tsp Sage
20 oz Peas; frozen
2 1/2 lb Chicken pieces
5 1/2 cups Water
3/4 cup Rice; raw converted

Place all ingredients, except rice, into slow cooker in order listed. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.

One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice. Cover and cook an additional hour on high.