Recipe #197.
                                Chicken and Garden Vegetables with Cream of Mushroom Soup

4-6 Boneless Skinless Chicken Breasts.
5-6 Large Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces; or 1-2 Pounds Baby Carrots.
1 Small Onion; chopped.
2-3 Stalks of Celery; cleaned and cut into chunky pieces.
1 Can Reduced Sodium Golden Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Put the Vegetables except the Onion on the bottom.
Season the Chicken and put it on top of the Vegetables.
Put the Onion, Soup and Water on top of everything.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.