Spanish Paella - cooking recipe

Ingredients

1 (3 lb.) chicken, cut up
2 c. water
1 c. long grain rice
2 cloves garlic, crushed
1/4 c. olive oil
1/4 c. pimento
1/2 tsp. oregano
1/2 tsp. saffron
3/4 lb. shrimp
1 (8 to 10 oz) can clams, drained
1/2 c. white wine
2 sliced carrots
2 sliced onions
2 celery, cut up

Preparation

Place carrots, onions and celery in crock-pot.
Add whole chicken.
Top with salt and pepper and liquid (1/2 cup white wine).
Sprinkle basil over top. Cook on high 3 to 4 1/2 hours using 2 cups water.
Remove chicken from broth leaving broth and vegetables in crock-pot.
Bone chicken and cut meat into small pieces.
Return to crock-pot.
In small skillet, over medium heat, fry rice and garlic in olive oil until rice is browned.
Add to crock-pot along with rest of ingredients. Stir together and cook at high 2 to 3 hours.