This is designed for a 4.5 litre Crockpot.  Adjust according to your size
Crock.
Total cooking time 9-10 hours
Prep time, average 1/2 hour. (to chop meat and vegetables and cook chicken)

4 Chicken Thighs ***  (or 4-5 skinless boneless chicken breasts)
8 cups Chicken Stock (this will vary depending on how much "stuff" you put
in)

Note here... canned chicken stock is super-salty... I would use President's
Choice Chicken Stock (the sticky moist one you mix with water, or Knorr
Chicken Stock, it is dry, and you mix one teaspoon to every cup of water
for either variety)

8-10 small golden potatoes:  washed, skins on, chopped
6-9 medium carrots, peeled and chopped
1 large red pepper, chopped into large bits
2 cups chopped mushrooms, or 1 can mushrooms
1 large onion, peeled and chopped.  (I prefer vadalia, or spanish onions)
1 cup of uncooked rice (no minute-rice here, guys!  LOL)
1 can of peas, or small pack of frozen peas
1/2 - 1 cup white wine (optional ... I like it, so in it goes)
1/4 teaspoon celery seed
Salt and Pepper to taste (omit salt if you used canned chicken stock)
Flour
Cooking Oil (I like truffle oil the best, but use good cold-pressed olive
otherwise)
Butter

Make 4 cups chicken stock put into crock pot and turn it on HIGH.
(This is where having stock you make one cup at a time, really comes in
handy)

***Skin and debone the chicken thighs.  Retain the skin and bones.  Chop
the
meat into bite sized chunks, and flour them.  (To make a rue to thicken the
liquid)

Fry the skin and bones until the skin is crunchy and the bones have no
blood on them whatsoever.  Drain off all the fat.

Add the bones and skin to the chicken stock, to cook.  You will remove
them, later.(If the skin is too fatty for your diet, omit it)

Fry the floured chicken chunks in the drippings, adding just a little
cooking oil (truffle oil adds the best flavor) to keep them from sticking.  When
golden brown, add this to the chicken stock.  You want ALL the meat to be
cooked completely before adding to the crock-pot.

Add the white wine.  (Red can be used, but it will effect the color of the
stew)

Add the salt and pepper to taste, and celery seed.  Remember, flavors in a
crock get "bigger" not "smaller"... so go easy on spices.

Add the chopped vegetables and rice.  Stir all the ingredients well, and
add chicken stock to the mixture until the crock pot is full.  This will take
2-4 more cups.

Cook on high for 7 hours.  At 7 hours, add peas, stir gently again.
Cook 1 more hour.
At 8 hours, remove bones and skins.

Make a rue to add to the mixture.

Rue recipe:
Melt 1/4 cup butter, adding flour to make a thick paste... add to the
stew...stirring well.  If you cook the flour, it will make a darker stew color.
You can just put the melted butter in a bowl, and add flour till you get a
thick paste.  What you are trying to do is to "wet" the four, so it will dissolve
into the liquid... and not make flour-clumps.

Cook this for 1 to 2 more hours.  Serve with fresh baked bread and salad.
 

One Note:  You can substitute your favorite vegetables, or add them.  I
would avoid corn, as it just takes over the stew and it is like corn chowder.
And don't add peas until very close to the end, or they will completely
dissolve.
All veggies are chopped large, because they will dissolve as they are
cooking  Especially the red pepper and onions.