I collect slow cooker cookbooks. Not too long ago I got Clear & Simple Crockery Cooking by Jacqueline Heriteau, 1975. It is different from a lot of slow cookers books in that she has the precooking done in the cooker and then you have to finish the dish in a skillet or saucepan. To me that seems to defeat the main purpose of a slow cooker, having the dinner ready when you get home. Some of the soups even call for putting them in a sauce pan and doing something extra to them. This soup seems like a good one for cold weather. I like the idea of using a parsnip in it. This is an older recipe so, you probably would not need to cook it so long in the new slow cookers that cook "faster".
Chicken Soup with Rice
2 1/2 pounds chicken, cut up
1 small onion, peeled and chopped
1 medium carrot, scraped and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
2 medium cloves garlic, peeled
6 black peppercorns
2 sprigs fresh parsley or t teaspoon dried
1 bay leaf
1/2 teaspoon thyme
1 cup raw rice
2 teaspoons salt
8 cups water
Place all the ingredients in the slow cooker, cover and cook on low for 10 to 12 hours. Remove the chicken pieces from the soup after cooking, skin and bone the meat, cut into small pieces, and return to the soup. If the flavor seems a little pale, add more salt and pepper at the end.