Chicken Stew - cooking recipe

Ingredients

2 cooked and shredded skinless chicken breasts
1 can low-sodium chicken stock
variety of vegetables (carrots, celery, onion, broccoli, cauliflower)
2 medium potatoes, cubed
1 c. uncooked rice
8 oz. water
salt
pepper

Preparation

Combine all the ingredients into a crock-pot and cook for 4 hours on high or 5 1/2 hours on medium heat.
On stove top, bring to a boil and simmer for 1 1/2 hours on medium heat.