Sunday, August 19, 2007

Roasted Chicken

This one Joe and I really like!

1 medium-sized onion, cut in 8 pieces
1 lb frozen, boneless, skinless chicken breasts
3-4 carrots, peeled and cut into 4 pieces
2 potatoes, cleaned and cut into chunks
1 pck herb-with-garlic dry soup mix (or dry salad dressing mix)
10 3/4 oz can cream of mushroom soup

1. Place onions on bottom of slow cooker. Place chicken on top.
2. Add carrots, potatoes and celery. Sprinkle dry soup mix over all.
3. Spread mushroom soup over top.
4. Cover. Cook on low for 6-8 hours

Makes 4 servings

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