4-5 cups diced potatoes, peeled or scrubbed
3-4 cups baby carrots, cut in half
4 boneless skinless chicken breasts
1/2-1 teaspoon garlic salt, or to taste
black pepper to taste
1-2 tablespoons dry onion flakes (or 1/2 cup minced fresh onion)
2 cans (10.75 oz ea) cond. cream chicken soup
1 1/2 cups frozen peas
Chicken broth, optional
English muffins, baking powder biscuits, or refrigerator biscuits*
Fill slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1-inch pieces and add to cooker. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion. Spread with condensed cream of chicken soup. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
To check for doneness, insert knife to the bottom of cooker, piercing vegetables. Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired a little chicken broth to create desired broth consistency). Replace lid and allow to heat for 20-30 minutes longer. Serve over toasted bread* and sprinkle with shredded cheese.
* Split biscuits or English muffin in half and toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.
Ingredient amounts are for a 12-cup crock-pot. Adjust for larger crock-pots by following “note”. Serves 6.
NOTE: Following the 2/3 principle – for larger crock-pots, fill pot approximately 1/3 with potatoes and 1/3 with carrots. Place 4-6 chicken breasts on top, increase garlic salt 1 teaspoon (or to taste), increase soup to 3 cans.
Recipe idea is shared by Janelle Reynolds from South Jordan, Utah.