Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion; chopped 2 c Garbanzo beans, cooked or
2 Celery stalks -- 15-oz can uncook
-- thinly sliced -- well drained
2 lg Carrots; peel 1/2 c Long-grain rice; uncooked
-- thinly sliced 1 1/2 ts Dried thyme leaves
2 c Cauliflower flowerets 1 ts Dried basil leaves
-- coarsely chopped 1 ts Dried marjoram leaves
2 lg Chicken breast halves 2 lg Bay leaves
-- without skin,bone-in 1/4 ts Black pepper
-- trim all visible fat 1 cn Stewed tomatoes
6 c Chicken broth, defatted

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In 5-qt crock
pot, combine onion, celery, carrots, and cauliflower. Add chicken,
broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper.
Cover and cook on high 1 hour. Lower heat to low and cook an
additional 6 to 8 hours. Remove bay leaves and discard.

Remove chicken. When cool enough to handle, remove from bone and cut
chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and
cook on high an additional 10 to 15 mins. Return chicken to crock
pot, and cook an additional 5 mins.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 402 Fat
(gm) 5.9 Sat. fat (gm) 0.6 Cholesterol (mg) 46 Sodium (mg) 607
Protein (gm) 35 Carbohydrate (gm) 56 % Calories from fat 13

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