August 13, 2015.
Recipe # 225.

                                                       Chicken Breast with Vegetables

4-6 Boneless, Skinless Chicken Breasts.
4-6 Potatoes; peeled and cut into wedges.
1 Pound Frozen Cut Green Beans.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes and Green Beans into the Crock-Pot.
Season and brown the Chicken Breasts in the Olive Oil.
Transfer into the Crock-Pot and lay them on the Vegetables.
Put the Onion and Garlic on top of the Chicken.
Mix together the Soup and Water and pour it over the Chicken.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.