Ingredients

• 6 red potatoes, cut into chunks
• 1/2 pound baby carrots, halved
• 10 skinless, boneless chicken thighs, trimmed of excess fat
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/8 teaspoon garlic salt
• 2 tablespoons mashed potato flakes (optional)

Instructions

1. Place potatoes and carrots in a slow cooker; top with chicken thighs.
2. Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
3. Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.