Chicken Veggie/rice stew

10 oz Chicken-Kirkland canned chicken breast
3.5 cup Mixed Vegetables, canned
2.5 cup Campbell's Chunky Savory Chicken with White & Wild Rice Soup
Spices to taste

Measurements are guestimates in palm of the hand, no one has ever gotten sick from my hooking, and only complaint was wanted 3rds and the recipes, so much for mountain man cooking
You can sub a can of beef stew, a small {1 lb} beef or pork roast, {cook for 8+ hrs, sliced or shredded after 1/2 time}

i use a 2 qt dipper crock pot, cooks at 160 to 180 deg
A 1 gal freezer Ziplock for a liner
I learned to cook from my Mother who rarely used any dry measuring tools, just guessed in the palm of the hand.
Lightly spray inside of crock with cooking oil
Insert Ziplock bag
dump in 1 can mixed vggies, canned chicken breast {shredded}, chicken rice soup, canning juices and all, and any fresh stuff, crock will be pretty full at this point,

1/2 t salt,
1/2 T chicken spice,
1/4 t garlic powder
1/2 T season salt, or specialty seasoning
close bag as close to food as you can getting out the air,
I start about 7-8 am, cook till noon, pull a serving for lunch, add 1/2 c water, let go till dinner and the rest for dinner.
You can start at lunch time for a nice dinner for 2 with dinner rolls.

Serving Size: 2 2 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user SANDFLEA28.