1 whole chicken
12 ounces small portobello or crimini mushrooms, sliced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can French onion soup
1 large onion, sliced
vegetables, your choice, 2 cups sliced/diced
Layer all vegetables in bottom of crock, add some of the onions, then the chicken.Top with rest of onion. Empty all three soups into sautee pan. Stir and deglaze thoroughly then pour over chicken. Cover and cook on high for 2 hours, then on low for another 2-1/2 hours. Serve over rice, noodles, vegetables, or your favorite.