Crockpot Chicken Stew

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Crockpot Chicken Stew

1 1⁄2 cups russet potatoes, peeled cut into bite-size pieces, and washed
1 1⁄2 cups carrots, peeled, cut into bite-size pieces, and washed
1⁄2 cup finely chopped onion
1⁄4 teaspoon garlic powder (to taste)
1⁄2 teaspoon salt (to taste)
3⁄4 teaspoon ground black pepper (to taste)
1⁄2 teaspoon sage (to taste)
1⁄4 teaspoon thyme (to taste)
2 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup

DIRECTIONS

Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
Sprinkle seasonings evenly over the veggies.
Top with chicken, then cover with soup.
Cook on low for 6 hours.
photo: food. com

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