Note: This recipe is written for 4 servings. The plan calls for a double batch, so if your slow cooker is larger enough, you could make a double batch. If it is not large enough and you wish to make a double batch, you can cook this in a larger stockpot on the stovetop. Add all ingredients except for the tortilla chips and bring to boil, then reduce heat and simmer for at least 30 minutes to allow flavors to mingle.
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours in slow cooker, 1 hour on stovetop
Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn’t be easier!
Cook brown rice according to package directions. Once cooked, place in bowl in the refrigerator while cooking the rest of the ingredients.
Thaw peas by running under warm water.
Heat 1 tablespoon oil in a large skillet. Add the eggs and scramble. Remove and set aside.
Add remaining oil to skillet. Add the carrots and peas and cook for 2-3 minutes. Add the cooled rice and chicken and cook until warmed through. Stir in the eggs. Add tamari, taste, then add salt and pepper as needed.