What You Need:

1 (10 3/4 oz) can cream of mushroom soup
1/4 C of water
4 chicken breast halves, boneless and skinless cut into cubes
1/2 t salt
1/4 t pepper
1/2 lb fresh mushrooms, sliced
1 C fresh baby carrots
2 stalks of celery, chopped
1/2 t garlic powder

How to Make It:

Place the soup into the crock pot.
Add the water and stir to combine well.
Salt and pepper the chicken cubes then add them to the crock pot.
Place the mushrooms, carrots and celery into the mixture.
Sprinkle in the garlic powder and stir to incorporate all the flavors together.
Cover and cook on the low temperature setting 7 hours.

Serving Size:  4

Tip:

Any type of mushrooms can be used just be sure they are fresh not canned.  Try white mushrooms and Portobello mushrooms together for added flavor.  If you really like mushrooms double the amount.  No extra cooking time will be needed.