Recipe #77.

                              Chicken Tenderloins with Vegetables and Brown Rice

3-4 Chicken Tenderloin strips per serving.
1 Pound Baby Carrots or Large Carrots; cut into chunky pieces, or 1 pound bag frozen Carrots.
1 Pound bag frozen Peas.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Chicken Broth.
1-2 Reduced Sodium Chicken Bouillon Cubes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.
Olive Oil Spray.

Coat the inside of the Crock-Pot with Olive Oil Spray.
Season and Brown the Chicken Tenderloins, Onions and Garlic in a small amount of Olive Oil.
Put the Rice, Peas and Carrots in the Crock-Pot.
Put the Chicken, Onion and Garlic on top of the Vegetables.
Pour the Chicken Broth and Water in.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.