| 0.5 | lb | baby carrots |
| 1 | tsp | black pepper |
| 1 | cup | celery |
| 4 | unit | Chicken breast |
| 1 | can | chicken broth - low sodium |
| 3.25 | lb | cream of chicken soup |
| 1 | lb | frozen mixed vegetables |
| 3 | clove | garlic |
| 0.67 | tbsp | garlic powder |
| 10 | unit | Red Potatoes |
THIS IS A CROCKPOT RECIPE - IT NEEDS TO BE STARTED 6 HOURS EARLY
1. Cube the chicken. Cut potatoes into bite-sized pieces. Chop the celery. Mince the garlic cloves (or slice or dice or whatever)
2. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken broth, garlic salt, garlic cloves, and black pepper in a slow cooker; cook on High for 5 hours.
3. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
4. Serve over brown rice.