- 6 medium red potatoes, cut into chunks
- 4 medium carrots, cut into 1/2 inch pieces
- 4 boneless, skinless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/8 teaspoon garlic salt
- 2 tablespoons mashed potato flakes (optional)
- Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.