Ingredients

The following ingredients have 4 Servings
  • 5 Pounds Boneless Skinless Chicken Breasts
  • Salt And Pepper (To Taste)
  • 1 Medium Yellow Onion (Diced)
  • 8 Ounces Fresh Mushrooms (Sliced)
  • 24 Ounces Canned Tomato Soup
  • 12 Ounces Broccoli Florets (Frozen Or Fresh)
  • 1 Small Yellow Squash (Thinly Sliced (May Also Use Zucchini))

Instruction

  • Place the chicken in the bottom of a 5 quart or larger slow cooker and season to your liking with a little salt and pepper.
  • Add the diced onion and sliced mushrooms on top of the chicken.
  • Pour the tomato soup over the top of the chicken and vegetables in the slow cooker to cover.
  • Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  • Check the chicken with a meat thermometer to make sure it has reached 165°F (74°C).
  • Carefully remove chicken pieces from the slow cooker and place on a plate. Shred chicken meat with two forks and add the meat back into the slow cooker.
  • Add the broccoli and yellow squash to the slow cooker and mix everything together.
  • Recover slow cooker and cook for an additional 1 hour on LOW or until broccoli is done to your preference.