August 26, 2015.
Recipe # 238.

                                                        Whole Roasted Chicken Stew

1 Whole Store Roasted Chicken; with bones removed.
1 Pound Fresh or Frozen Baby Carrots.
1 Pound Frozen Peas and Pearl Onions.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
Water if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Take the Chicken off the bones.
Put it into the Crock-Pot.
Add in all of the other ingredients except the Peas and Pearl Onions.
Season well.
Stir together good.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Add the Frozen Vegetables in during last 1-3 hours of cooking time.