Here's what we're having for supper- mmmmmmmm! Hope it turns out as good as it sounds!
Slow-Cooked Chicken and Mushroom Stew
4 chicken breasts, chopped into 2in. chunks
1 can condensed cream of mushroom soup
Salt & Pepper to taste
2 cups chopped celery/ celery seed to taste
1 package (about 8 oz.) white mushrooms/ sliced portabellas
1 cup baby carrots
Dried minced garlic to taste
Dried onion flakes to taste
1/2 bag frozen broccoli cuts (optional)
In the slow-cooker, stir together soup and 1/2 can water. Sprinkle cut chicken chunks with salt and pepper. Add chicken to cooker, along with all other ingredients. Stir gently to mix. Cover, cook on LOW 6 to 8 hours (or until chicken juices run clear). Serve with parsleyed rice.
(makes 4 servings)
Adapted from a Tyson recipe.