Categories: chicken, crockpot, slow-cooker, supper

Ingredients

• 10 3/4 oz. can cream of mushroom soup
• half a soup can water
• 4 boneless, skinless chicken breast halves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb. fresh medium-sized white mushrooms, or a variety of mushrooms, including portabella, cut up
• 1 cup baby carrots
• 2 ribs celery, cut into small pieces
• 1/2 tsp garlic powder

Directions

1. Combine soup and water in slow cooker.

2. Cut chicken into 2" chunks. Sprinkle with salt and pepper. Place in slow cooker.

3. Add mushrooms, carrots, celery, and garlic powder. Stir gently to mix.

4. Cover. Cook on low 6-8 hours, or until chicken is done and internal temperature reaches 170 degrees.

5. Serve with rice.

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