July 23, 2015.
Recipe # 204.

                                                                Chicken and Vegetables

4-6 Boneless, Skinless Chicken Breasts; or more depending on size.
4-6 Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes and Carrots into the Crock-Pot and season them.
Season the Chicken on both sides and lay them on top of the Vegetables.
Add in the Soups and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.