Recipe #89.

                              Chicken Thighs and Vegetables in Cream of Mushroom Soup

6-8 Chicken Thighs.

5-6 Large Carrots; peeled and cut into chunks.

5-6 Potatoes; peeled and cut into wedges.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

2 Stalks of Celery; cut into slices.

1 Small box of Mushrooms; cleaned and sliced.

1 Can Cream of Chicken Mushroom Soup.

1 Can of Water.

Olive Oil.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Chicken Thighs well in the Olive Oil.

Remove to a rack or plate.

Add in the Onion, Garlic and Celery.

Saute lightly.

Put the Carrots and Potatoes into the Crock-Pot.

Put the Chicken on top of the Vegetables.

Add the Onions, Garlic, Celery and Mushrooms.

Put the Soup and Water on top of all of this.

Cover and cook on Low for 6-8 hours or on High for 3-4 hours.