March 24, 2015.
Recipe # 83.

                                                                 Chicken and Rice

1-2 Pounds Chicken Tenderloins.
1-2 Boxes reduced Fat and Sodium Chicken Broth.
1-2 Low-Sodium Chicken Bouillon Cubes.
3 Cups Brown Rice.
1  1/2 Cups Water.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Onion, Garlic and Chicken in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.