Ingredients:
6 medium red or yukon gold potatoes, cut into chunks4 medium carrots, cut into 1/2-inch pieces (or equal amount baby carrots)
4 boneless skinless chicken breast
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional
Directions:
Place potatoes and carrots in the bottom of a 5-qt. slow cooker.
Place chicken on top of the vegetables.
In a bowl, combine the soups and garlic salt. Spread the mixture over the chicken.
Cover and cook on low for 8 hours or until meat and vegetables are tender.
To thicken sauce, stir in potato flakes and cook 30 minutes longer, if desired. Makes 4 servings
