This meal-in-one, which includes juicy chicken and veggies in a creamy sauce, is always a welcome treat.
—JENET CATTAR NEPTUNE BEACH, FL
PREP: 10 MIN. • COOK: 8 HOURS • MAKES: 4 SERVINGS
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional
1. Place potatoes and carrots in a 5-qt. slow cooker. Top with chicken. Combine soups and garlic salt; pour over chicken.
2. Cover and cook on low for 8 hours or until meat and vegetables are tender. To thicken, stir potato flakes into the gravy and cook 30 minutes longer, if desired.