Chicken Cassoulet

1/2 cup dry navy beans
1 1/2 pounds skinless chicken pieces
3/4 cup tomato juice
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon instant beef bouillon granules
1/2 teaspoon each dried basil, oregano and sage, crushed
1/4 teaspoon paprika

Soak beans in water overnight in refrigerator. Combine all ingredients in crockpot. Cover; cook on low for 8 to 10 hours.