(Gluten Free) Slow Cooker Chicken and Veggie Soup

 6 chicken breast tenders

1 cup frozen sliced or diced carrots

1/2 cup frozen peas

1 cup frozen cut green beans

3 Tbs Minced Onion or 1/2 chopped raw onion

1 tsp sage

1 tsp garlic powder

1/4 tsp thyme

1/8 tsp nutmeg

1 32 oz box chicken broth (gluten free)

1 c. water

2 cups white or brown rice cooked (optional)

Place chicken, veggies, broth and water in slow cooker and stir.  Then add all spices, and stir. Then place the lid on and set for high 4-6 hours. When the chicken starts to float on the surface, sometime after the 4th hour (if cooking on high for 6 hours), check it to see if it's done.  If it's done, shred or cube chicken into pieces. Serve with bread (gluten free or not), or over rice.