Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- chopped
   2      stalks        celery -- thinly sliced
   2      large         carrots, peeled and thinly sliced
   2      cups          cauliflower florets -- coarsely chopped
   2                    skinless boneless chicken breast halves
   6      cups          low-fat chicken broth
   2      cups          garbanzo beans
     1/2  cup           uncooked long grain rice
   1 1/2  teaspoons     dried thyme
   1      teaspoon      dried basil
   1      teaspoon      dried marjoram
   2      large         bay leaves
     1/4  teaspoon      black pepper
   1      15 oz can     stewed tomatoes

Preparation:

In 5-quart 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, cut chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 minutes. Return chicken to crock pot, and cook an additional 5 minutes.