I came up with this recipe after attempting a Sandra Lee recipe. I decided to delete a few ingredients because I didn’t like some of the items (mushrooms, onions, and baby corn). I also bought only one can of the cream soup instead of two. Lastly, I didn’t have any fresh or dried thyme, so I substituted my favorite all-around spice. When the chicken came out of the crock pot, it was delicious, but definitely not what Sandra Lee had intended. Here’s what I came up with: Ingredients: 3 or 4 chicken breasts McCormick Garlic Pepper seasoning (or my homemade version) 1 cup baby carrots 3 or 4 red potatoes, skins on, quartered 2 cans condensed cream of chicken soup (optional) 1/4 cup diced onion (optional) 1/4 cup diced green pepper (optional) 1/2 tsp. dried parsley Step 1: Place red potatoes on the bottom of a 5-quart slow cooker, add the carrots on top of the potatoes. Top veggies with one can of the condensed soup. Optional Step 1.5: For a little extra kick, sprinkle some diced onion and green pepper over everything. Step 2: Generously coat both sides of the chicken breasts with the Garlic Pepper seasoning. I...
