- 1 (10 3/4 oz) can cream of mushroom soup
- 1/4 cup of water
- 4 chicken breast halves, boneless and skinless cut into cubes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 lb fresh mushrooms, sliced
- 1 cup fresh baby carrots
- 2 stalks of celery, chopped
- 1/2 tsp garlic powder
Combine the can of soup and water in the crock pot. Stir well.
Season the chicken with salt and pepper before adding to the soup.
Add mushrooms, carrots and celery.
Sprinkle in the garlic powder and stir well.
Cover and cook on low for 7 hours.
Any fresh mushrooms are suitable and can be doubled for a heartier soup without increasing the cooking time.