March 25, 2015.
Recipe # 84.

                                                          Chicken and Vegetables

4-6 Boneless, Skinless Chicken Breasts.
5-6 Large Carrots; cleaned and cut into chunky pieces.
5-6 Large Potatoes; peeled and cut into wedges.
1 Pound Frozen Cut Green Beans.
1 Small Onion; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom.
1 Can or more, if needed, Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots, Potatoes and Green Beans into the Crock-Pot.
Season them.
Season and lay the Chicken Breasts on top of the Vegetables.
Put the Onions and Garlic on top of the Chicken.
Pour the Soup and Water on top of all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.