This 4 star meal was really quite good, the second time I made it. The first attempt was a disaster cause I tried to use the low fat & low sodium soups, which caused the dish to come out with no tastes what so ever. Before deciding to try this meal I had read all the reviews, and out of 12 reviews only two were negative. One stated what it was tasteless, and the other complained it was to salty. My advice is know your slow cooker, know how fast it cooks. Mine cooks fast, this meal in my cooker was done in 5 hours ( recipe suggests 8 hours). Second don't make the mistake of using low sodium or low fat soup. The chicken came out tender and with a perfect texture.When buying my chicken I did asked for the chicken breast directly from the butcher, not wanting the pre-packaged chicken out of the freezer case. This meal is really worth a try, and I would definitely made it again .
6 medium red potatoes cut into chunks
4 medium carrots, cut into 1/2-in pieces
4 boneless skinless chicken breast halves
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (10 3/4 oz.) condensed cream of mushroom soup
(both soups undiluted)
1/8 tsp. garlic salt
2 to 4 tbsp. instant mashed potato flakes
1. place potatoes and carrots in a 5-qt slow cooker. Top with chicken.Combine soups with garlic salt; pour over chicken.
2. Cover and cook on low for 8 hours or until meat and vegetables are tender.To thicken, stir potato flakes into the gravy and cook 30 minutes longer.
I used liner bags
also I used russet potatoes instead of the red potatoes, and baby carrots.