4 to 6 boneless skinless chicken breasts
2 to 3 (15 oz. ea.) cans chicken broth (Swanson)
1 bag baby carrots
1 head chopped celery
1 large onion, chopped
1 (4 oz.) can sliced mushrooms, drained
1 tsp. garlic powder
1 tsp. basil
black pepper, to taste
Crock-Pot

Add all ingredients to Crock-Pot, and leave on LOW for 6 to 8 hours.

Best served with rice and green vegetable for side dish.

Serves 4 to 6.

Submitted by: Adrienne Tranter