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PREPARATION:Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup. 6 servings New posts to the Busy Cooks forums:Related ArticlesCrockpot Chicken Potato Chowder Recipes - Slow Cooker H...Mexican Chicken Salad Recipe - Main Dish Salad RecipesCrockpot Pumpkin Soup Recipes - Slow Cooker Soup Recipe...Slow Cooker Carrot and Sausage Stew Recipe - Crockpot H...Crockpot Barley Vegetable Soup Recipe - Slow Cooker Mea... |
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