11⁄2 pounds boneless, skinless chicken breast halves
1 can (28-ounce) whole peeled tomatoes, Progresso®
1 package (8-ounce) presliced fresh mushrooms
1 cup frozen loose-pack sliced carrots, C&W®
2 ribs celery, sliced
1 cup condensed cream of chicken soup, Campbell’s®
1 cup reduced-sodium chicken broth, Swanson®
2 teaspoons salt-free chicken seasoning, McCormick®
Hot cooked pasta (optional)
Trim fat from chicken; set chicken aside.
In a 5-quart slow cooker, combine undrained tomatoes, mushrooms, carrots, and celery. Place chicken on top of vegetables.
In a medium bowl, stir together soup, chicken broth, and chicken seasoning. Pour over chicken.
Cover and cook on LOW heat setting for 6 to 8 hours.
Serve with cooked pasta (optional).