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Crockpot Southwestern Chicken

1 (2-1/2 to3 lb.) fryer, cut up, rinsed, dried
Salt & peppered
4 carrots, diced
1 lg. onion, diced
1 c. frozen green beans
1 (2-4 oz.) jar sliced mushrooms
2 tsp. salt
2 bay leaves
1/2 tsp. tarragon
1/4 tsp. garlic powder
1/4 tsp. coarsely ground pepper
1 (16 oz.) can tomatoes, chopped
1/3 c. regular rice (uncooked)
1/2 c. water

Place chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, garlic powder, pepper and tomatoes in the pot. Cover and place temperature on low. Cook 4-5 hours; stir in rice and water. Finish cooking for a total of 7 1/2 to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast.