CROCKPOT CHICKEN AND PASTA
1 T cooking oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
1 can of Cream of Chicken soup
1/2 cup water
1 bag frozen seasoned pasta and veggie combo (I like the one with corkscrew pasta and cheddar cheese)
Heat the oil and then brown the chicken in it. Set the chicken aside and add soup, water, and the pasta/veggie combo. Heat to a boil. Return the chicken to the pan and reduce the heat to low. Cover and cook for 5 min. or until the chicken is no longer pink. Stir occasionally. Serves about 4.
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