Creamy Chicken and Carrots

By á-72428

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/2 pound fresh baby carrots, cut in half lengthwise
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• Hot cooked rice, optional

Preparation

Step 1

Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired