Recipe #128.

                                Chicken Legs in Reduced Sodium Cream of Mushroom Soup

6-8 Chicken Legs.

1/2 Small Onion; chopped.

1-2 Cloves of Garlic; chopped.

Olive Oil for browning.

Seasoned Salt or Seasoned salt Substitute to taste.

Pepper to taste.

1 Can Reduced Sodium and Fat Cream of Chicken Soup.

1 1/2 Cans plus more, if needed, of Water.

Season and brown the Chicken in the Olive Oil..

Add in the Onion and Garlic.

Saute lightly.

Transfer to the Crock-Pot.

Add  in the rest of the ingredients.

Stir gently.

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