February 27, 2015.
Recipe #58.

                                                              Chicken and Rice

4 Boneless Skinless Chicken Breasts.
2 Cups Regular Brown Rice.
4 Cups Low-Fat and Low-Sodium Chicken Broth.
1 Small Box Button Mushrooms; cleaned.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Put the Rice, Mushrooms and Chicken Broth into the Crock-Pot.
Stir well.
Add in the Chicken on top of the Rice and Mushrooms.
Transfer the Onion and Garlic to the Crock-Pot with a slotted spoon.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.