Chicken & Creamed VegetablesJuly 13, 2008 | Email This Post Print This Post Post a Comment
4 large boneless, skinless chicken breast halves
1 (10 ounce) can cream of chicken soup
1 (16 ounce) package frozen peas and carrots, thawed
1 (12 ounce) jar chicken gravy
Cut chicken in thin slices. Spray 6-quart slow cooker.
Pour soup and 1/2 cup water into slow cooker, mix and add chicken slices.
Sprinkle a little salt and lots of pepper over chicken and soup.
Cover and cook on LOW for 4 to 5 hours.
Add peas, carrots, chicken gravy and another 1/2 cup water. Increase heat to HIGH and cook for about 1 hour or until peas and carrots are tender.
Serve over large, refrigerated buttermilk biscuits or over Texas toast.