Slow-Cooked Chicken & Mushroom Stew

Name: Slow-Cooked Chicken & Mushroom Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: Makes: 4 Servings
Cuisine: United States
Ingredients: ½ tsp. salt; half a soup can water; 4 boneless, skinless chicken breast halves; 10¾-oz. can 98% fat-free cream of mushroom soup; ½ tsp. garlic powder; ¼ tsp. black pepper; ½ lb. fresh medium-sized white mushrooms, or a variety of mushrooms, including portabella, cut-up; 2 ribs celery, cut into small pieces; 1 cup baby carrots

Preparation info

Makes:
4
Servings

Difficulty
Easy
Ready in
7 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Joette Proz Kalona, IA

Ingredients

10¾-oz. can 98% fat-free cream of mushroom soup
half a soup ca

Americas
United States
Main course
Light

Method

Combine soup and water in slow cooker.
Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Place in slow cooker.
Add mushrooms, carrots, celery, and garlic powder. Stir gently to mix.
Cover. Cook on Low 6–8 hours or until chicken is done and internal temperature reaches 170°.
Serve with rice.