Ingredients

• 1-2 Quart Slow Cooker
• 1 Reynolds Slow Cooker Liner
• Pictsweet Frozen Onions 12 oz Bag
• 1 Can Del Monte Peas and Carrots
• “John Soules Foods: Restaurant Quality Chicken Breast w/ Rib Meat Fajitas 16 oz. 
• 1 Can Campbell’s Cream of Chicken Soup
• Salt and Pepper
• Healthy Harvest: Extra Wide Noodle Style Whole Wheat Blend Pasta 

Method

Before you leave for class, line your slow cooker and place it on low. Line the bottom with two handfuls of frozen onions. Pour the liquid only from the can of peas and carrots down the skin. Once drained, add the peas and carrots to the onions. Take the remaining half bag of chicken from earlier in the week and pour it on top of the veggies. Open the can of soup and scoop out with a fork. Fill the empty can about halfway and pour the water into the slow cooker stirring carefully. You don’t want to rip the liner. Cover and leave for class. 
When you get home, lift the lid and stir once more. Spoon into a bowl and enjoy. Put left-overs into containers and refrigerate when cool.