Recipe #349. Holiday Countdown.

                                      Chicken Breasts and Vegetables in Mushroom Gravy

4-6 Chicken Breasts; seasoned and browned in Olive Oil.
1 Box Fresh Button Mushrooms; cleaned and sliced.
1 Onion; chopped.
1-2 Pound of Baby Carrots.
1 Pound Frozen French Style Green Beans.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Low Sodium Chicken Bouillon Cubes.

Put the Carrots and Green Beans into the Crock-Pot.
Lay the Chicken Breasts on top of the Vegetables.
Mix together the Mushrooms, Onion, Cream of Mushroom Soup, Water and Bouillon Cubes together and pour over the Chicken and Vegetables.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.