1	lb.	boneless skinless chicken breasts, cut into 1-inch pieces
10	oz.	frozen broccoli cuts
1	c.	sliced carrots
1/2	c.	chopped onion
1/2	c.	whole kernel corn
1	jar	sliced mushrooms, drained (41/2 oz.)
2	cloves	garlic, minced
1/2	tsp.	dried thyme leaves
1	can	reduced-sodium chicken broth (141/2 oz.)
1	can	condensed cream of potato soup (10 3/4 oz.)
1/3	c.	half and half

Combine all ingredients except half and half in Crockery Pot. Cover and cook on low 5 hours or until vegetables are tender and chicken is no longer pink in center. Stir in half and half. Turn to high. Cover and cook 15 minutes or until heated through.

6 servings