Recipe #149.
                              Chicken and Vegetables with Cream of Mushroom Soup

1 Pound Chicken Tenderloins.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
2 Cans of Reduced Sodium and Fat Cream of Mushroom Soup.
2 Cans of Water.
2 Bags Frozen Stew Vegetables.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Cream of Mushroom Soup and Water.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Vegetables during last 2 hours of cooking time.