Instructions: Cut chicken into bite-size chunks and quickly brown in small amount of olive oil. Remove from pan, set aside and brown onion until almost soft. Add mushrooms and sautee for another 5 minutes. Layer all vegetables in bottom of crock, add some of the onions, then all of the chicken. Top with rest of onion.

Empty all three soups into sautee pan. Stir and deglaze thoroughly then pour over chicken. Cook on HIGH for 2 hours, then on LOW for another 2 1/2 hours.

Serve over your favorite. Or steam a head of cauliflower, cut it into wedges and top it with the chicken mixture. This eliminates the traditional extra starch calories; makes it different and DELICIOUS.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.