OK, so I give you this recipe with a warning: it wasn’t great, but hey, use it/modify it as needed and to be honest, my taste buds were a little off on Sunday when dinnertime came.  Also, it is more of a (another warnign: very salty) stew and you will need to make biscuits (I used Pillsbury Grands flaky ones) to top it or scoop it.  Here it goes:

You need:

3 cans Campbell’s Cream of Chicken soup

1 bag mixed frozen veggies

I container mushrooms

1 cup chopped celery

about 4 breasts of boneless skinless chicken, cubed

6 cubes chicken bouillon

1 tablespoon garlic salt

1 tablespoon black pepper

about 6 medium red potatoes, cut in large cubes

Directions:

Combine all ingredients in crock pot EXCEPT bag of mixed frozen veggies

HINT:  These are amazing mess-savers and would be definite musts for this kind of recipe:

Cook on high for 6 hours.

THEN add the frozen veggies.

 Cook on medium for 1 hour.

Serve with biscuits.

Seriously, leave me a comment and let me know what you thought. I think it is worth a try!