May 7, 2015.
Recipe # 127.

                                                Chicken and Rice with Chicken Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Pound Frozen Chopped Spinach.
1 Bag Yellow Rice Mix.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
3 Low Sodium Chicken Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive oil for browning.
Water to finish filling the Crock-Pot about 3/4 full.

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