6 medium red potatoes, cut into chunks
4 medium carrots cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2-4 tablespoons mashed potato flakes (optional)
Place potatoes and carrots in crock pot and top with chicken.
Combine the soups and garlic salt and pour over chicken.
Cover an cook on low for 6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
*** Three stars for taste
**** Four stars for how easy it was.
**** Four stars for "my kid" friendly.
This was so so. The kids ate it great but I wouldn't say that it is full of flavor. Hubby and I found it to be a little on the bland side and the chicken was kind of dry. I did put in frozen chicken breasts so it is possible that if I had started with thawed breasts that it would have been better.
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