Chicken & Mushroom Stew (CROCKPOT)

I made this the other night and it was so tasty! CHICKEN & MUSHROOM STEW 10 3/4 oz can 98% fat free cream of mushroon soup 1/2 a soup can of water 4 - boneless/skinless chicken breasts 1/2 tsp salt ( I use salt sense) 1/4 tsp black pepper 1/2 lb fresh medium sized white mushrooms cut up, or you can use a variety ( I used white button and baby portabella's, I also added more mushroons cause my family loves them) 1 cup baby carrots ( I just used 3 large and cut them in nice size slices) 2 ribs celery, cut into small pieces 1/2 tsp garlic powder Combine soup and water in the cooker Cut chicken into 2" pieces, sprinkle with salt and papper. Place in slow cooker. Add Mushrooms, carrots, celery and garlic powder, stir gently to combine mix. Cover and cook on low 6-8 hrs or until chcicken is done. I served this with rice for my family, I just ate mine w/o it If you double the mushrooms, you may want to add more salt, pepper and garlic, also if you want a creamer sauce at the end add another can of mushroon soup, that is what I did. Enjoy

Ok, I forgot the stats...lol PER SERVING: Cal: 230 50 from fat 5g ttl fat 900 sodium 14g ttl carbs 2 fiber 4 sugar 30 protien