Recipe #230.
                                                  Red Beans, Rice and Chicken Soup

1-2 Pounds Boneless, Skinless Chicken Breasts or Tenderloins; cut into small cubes.
1/4 Onion; chopped.
1 Cup Instant Brown Rice.
2-3 Cans Red Beans; drained and rinsed.
1 Can Low-Sodium Diced Tomatoes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
2 Boxes or 3-4 Cans Reduced Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
Water, if needed, to fill the Crock-Pot at least 3/4 full.

Put all of the ingredients except the Rice into the Crock-Pot.
Stir together.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Rice during last 1-2 hours of cooking time.