April 21, 2015.
Recipe # 111.

                                                  Chicken Yellow Rice and Carrots

6-8 Pieces of Chicken of your choice.
2 Packages Yellow Rice Mix.
6-8 Large Carrots; cut into chunky pieces or 1 Pound Baby Carrots.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Chicken and brown it in the Olive Oil.
Put the Yellow Rice and Chicken Broth into the Crock-Pot.
Add in the Carrots.
Lay the Chicken on top.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.