3 chicken breasts, chopped into bite sized pieces
1 can cream of mushroom soup
2 4-oz cans mushroom, undrained
1/2 onion, chopped
2 stalks celery, chopped
1 tsp minced garlic
1/2 tsp black pepper
1 tbsp parsley
1/2 cup water with 3 tbsp flour or cornstarch
Pour your soup and undrained mushrooms into the crock pot. Add the onion, celery and garlic, stir. Toss in the chicken, top with black pepper and parsley. Set crock pot on low for about 7 hours, on high for 4. Pour dissolved flour into pot, stir, and let stand 5-10 minutes to thicken. Give it a good last stir and call everyone to the table.
About 5 points a serving! And it tastes great, I swear!
You can eat it as a stew or serve it with some side dishes, like so.
|Served with brown rice and mixed veggies.|