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Chicken and Mushrooms
6-8 boneless, skinless chicken breasts
1 can Campbell's Cream of chicken soup
1 small can mushroom stems and pieces
1 cup heavy cream
1/2 cup water
1-2 teaspoons poultry seasoning
Put the thawed chicken (or partially thawed) into the slow cooker. Combine all remaining ingredients in a bowl and whisk to combine. Pour over chicken. Cover and cook for either 4 hours on high or 8 hours on low.
Reheats and freezes well.
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