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    French Chicken Stew

    Source of Recipe


    1/2 cup dried navy beans, soaked overnight and drained
    2 cups water
    4 boned and skinned chicken breast halves, cut in chunks (4-6)
    16 ounces canned tomatoes, (16 oz.)
    1/2 cup celery, thinly sliced
    1/2 cup diced carrot
    1/2 cup chopped onion
    1/8 teaspoon garlic powder
    1 bay leaf
    1/2 teaspoon dried basil, crushed
    1/8 teaspoon sage, powdered
    1/4 teaspoon paprika
    1/2 teaspoon dried oregano, crushed
    1 teaspoon chicken bouillon granules

    Place beans, 2 cups of water, and other ingredients in crockpot;
    cover and cook on low for 8-10 hours. Discard bay leaf before




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