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Submitted by: Amy Butcher from Columbus, GA
Originally shared on the web 03/06/2009

4 boneless, skinless chicken breasts, cubed
salt and pepper to taste
10-3/4 oz. can cream of mushroom & roasted garlic soup
3/4 c. water
8-oz. pkg. whole mushrooms
1 c. baby carrots
2 stalks celery, chopped

Arrange chicken in a slow cooker; add salt and pepper to taste. Mix together soup and water; pour over chicken. Add mushrooms, carrots and celery; stir gently. Cover and cook on low setting for 6 to 8 hours, or until chicken juices run clear when pierced. Serves 4.