2 lg. or 4 sm. chicken breasts, skinned
2 cans cream of mushroom soup
1 c. corn, frozen
2-4 potatoes
1 carrot, chopped
1 sm. onion
2-4 cloves garlic, crushed & minced
1/2 tsp. seasoned salt
6 med. whole mushrooms
1 soup can milk

In crock pot mix soup and 1 can milk. Add onion. Season chicken breasts by salting and rubbing with 1/2 garlic. Place, meaty side down in soup with other 1/2 garlic.

Cook at setting medium for 2 hours. Remove chicken. Cut up potatoes into bite-size chunks (leave skins on) and add to pot. Add corn, carrot and mushrooms. Debone chicken and cut into bite-size chunks. Reintroduce to pot. Cook at least 2 more hours or until potatoes are tender and mushrooms turn darker.

You may substitute rice for potatoes, but wait until just ready to serve to add it or it will suck up all the liquid.