4 boneless, skinless chicken breast
2 cups baby carrots
3/4 cup fresh green beans, cut ends off
2 large potatoes, scrubbed and diced
1 can cream of mushroom soup
1/2 cup sour cream
1 cup shredded cheddar cheese
Place chicken breasts in crockpot. Season with garlic salt and pepper.
Add carrots, green beans, and potatoes over the top of the chicken.
Mix soup and sour cream together and pour over the top of the vegetables.
Cover and cook on LOW for 8 to 10 hours (or HIGH 4-5 hours).
Serve with shredded cheese sprinkled over the top.