Recipe #161.
                                                     Chicken Tomato Vegetable Soup

1 Pound Chicken Tenderloins or Boneless, Skinless Chicken Breasts; cut into small cubes.
1 Can Low-Sodium Diced Tomatoes.
1 Can Low-Sodium Tomato Juice.
2-3 Low- Sodium Chicken Bouillon Cubes.
1 Pound Bag Frozen Cut Carrots.
2 Pound Bags Frozen Soup Mix.
@ Bay Leaves.
Water to fill the Crock-Pot about 3/4 full.

Put all of the ingredients except the Frozen Vegetables into the Crock-Pot.
Stir.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the frozen Vegetables during the last 1-2 hours of cooking time.