Recipe #338. Holiday Countdown.

                                                           Chicken and Vegetables

4 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Celery Stalks; cleaned and cut into chunky pieces.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1/2 Pound Frozen Cut Green Beans.
4-6 Large Potatoes; peeled and cut into wedges.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots, Green Beans and Potatoes into the Crock-Pot.
Season lightly.
Season the Chicken well and lay it on top of these Vegetables.
Put the Onion, Garlic and Celery on top of the Chicken.
Put the Soup and Broth on top of all of this.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.