French Chicken Stew 1/2 c. dry navy beans, soaked overnight and drained 2 c. water 4-6 chicken breasts, skinned, boned, and cut into chunks 1 (16 oz.) can tomatoes 1/2 c. thinly sliced celery 1/2 c. diced carrot 1/2 c. chopped onion 1/8 tsp. garlic powder 1 crushed bay leaf 1/2 tsp. crushed dry basil 1/8 tsp. powdered sage 1/4 tsp. paprika 1/2 tsp. crushed, dried oregano 1 tsp. instant chicken or beef bouillon Place beans, 2 cups of water, and other ingredients in slow cooker/Crock Pot; cover and cook on low for 8-10 hours. Discard bay leaf before serving.