Also called "šaltiena", but košeliena is what I grew up calling it. I love it as a light meal on a hot day. Traditionally served as part of a cold table. Sliced thin, it makes a tasty sandwich on rye bread. Traditional accompaniments are horseradish, a splash of vinegar or a lemon wedge. This is an updated version that includes chicken and utilizes the crockpot. The gentle cooking of the crockpot keeps the broth quite clear. Prep time does not include chilling.