Ingredients

3 large chicken breasts, cubed

1 onion, chopped

4 cloves garlic, chopped

5 red potatoes, cut into quarters or eighths

2 can condensed cream of mushroom soup

2 large carrots, cut in chunks

2 tsp chicken buillon powder

1 tsp Lawry’s season salt

black pepper to taste

1 cup frozen peas

Preparation

  1. Place all ingredients except for the peas in the crock pot, plus one can of water.
  2. Cook on high for 4 hours.
  3. Cook on low until 1 1/2 hours before serving time.
  4. 1 hour before serving, add the frozen peas and cook on high.
  5. 1/2 hour before serving, if the stew is too thin, partially open the cover and continue cooking on high to allow moisture to evaporate the the stew to thicken.