Chicken Pot Pie Soup 2 cups chicken broth 2 cans Campbell's golden mushroom soup 3 boneless, skinless chicken breasts 3 cups potatoes, peeled and cut in chunks 1-1/2 cups carrots, peeled and sliced 1 cup frozen corn 1 small can sliced mushrooms with juice 1 large onion, chopped 1 cup frozen peas Seasonings of choice Place all ingredients in a slow cooker except the peas. Season to taste with your favorites or some of mine: Onion powder or onion salt Chicken bouillon, (I use Better Than Bouillon, chicken flavor) Basil or Italian seasoning Lawry's Seasoning Salt Cook on high for approximately 3 hours. Add frozen peas and let cook 15-20 minutes. Serves 6-8 generously.