2large eggs,lightly beaten with fork (vegan: omit or use tofu)
4green onions,sliced
Instructions
Place the chicken in a single layer in the slow cooker followed by the rice, then the frozen vegetables and garlic.
In a bowl, stir together the chicken broth, soy sauce, salt and sesame oil. Pour it over the vegetables.
Cook on HIGH for 2 hours. Pour the eggs over the vegetables, close the lid and let it cook for another 45 minutes. Stir the mixture, fluffing the rice with a fork. Stir in the green onions.