cut onions 1/4 inch pieces

cut carrots and celery 1/2 inch pieces

mix flour and garlic together. sprinkle more garlic on chichen pierces. Dredge chicken pierces in flour and fry in a pan with a tablspoon of butter. Fry on both sides until browned.

mix soup and broth in the crockpot. add vegetable and stir until well combined and creamy. add bayleaf and lay chiclen on top

cook on low for 5 to 6 hours or until the vegetable s are to your liking.

you can cook your own rice but I like to use the frozen rice in the freezer section of the store. or you can use uncle bens rice. when the vegetable s and chicken is done. remove chicken carefully from the crockpot. add rice to the crockpot stir well add chicken to the top and cook untill rice is heated through.

when putting on a plate I like to sprinkle shredded cheddar cheese over the rice.