Ingredients
6 medium red potatoes, cut into chunks4 medium carrots, cut into 1/2-inch pieces4 boneless skinless chicken breast halves1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/8 teaspoon garlic salt2 to 4 tablespoons mashed potato flakes, optional
Preparation
Place potatoes and carrots in a 5-qt. slow cooker. Top with chicken. Combine soups and garlic salt; pour over chicken.
Cover and cook on low for 8 hours or until meat and vegetables are tender. To thicken, stir potato flakes into the gravy and cook 30 minutes longer, if desired.
