• 11⁄2 lbs. boneless chicken cut into 1-inch cubes
• 2 cans (103⁄4 oz, each) condensed cream of chicken with herbs soup
• 1 cup water
• 4 medium carrots, cut in 1-inch pieces (about 11⁄2 cups)
• 4 medium red skin potatoes, quartered
• 3 stalks celery, thickly sliced (about 11⁄2 cups)
• 2 medium leeks, halved and sliced
• 1/2 tsp. coarsely ground black pepper
• 11⁄2 cups frozen cut green beans

Combine all ingredients, except frozen vegetables in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 45 minutes. Stir in frozen green beans; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately.

Makes about 10 cups/5 to 6 servings