1/2 cup. dry navy beans
1 1/2 lb. chicken pieces with skin removed
3/4 cup. " reduced sodium" tomato juice
1/2 cup. chopped celery
1/2 cup. sliced carrots
1/2 cup. chopped onion
1 clove garlic, minced
1 bay leaf
1 tsp. instant beef bouillon granules
1/2 tsp. each dried basil, oregano & sage, crushed
1/4 tsp. paprika
Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water. Return to boiling.
Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill. In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on low heat 8-10 hours. Remove and discard bay leaf.