Crockpot Chicken Stew

Crockpot Chicken Stew 1 1⁄2 cups russet potatoes, peeled cut into bite-size pieces, and washed 1 1⁄2 cups carrots, peeled, cut into bite-size pieces, and washed 1⁄2 cup finely chopped onion 1⁄4 teaspoon garlic powder (to taste) 1⁄2 teaspoon salt (to taste) 3⁄4 teaspoon ground black pepper (to taste) 1⁄2 teaspoon sage (to taste) 1⁄4 teaspoon thyme (to taste) 2 boneless skinless chicken breast halves 1 (10 3/4 ounce) can cream of chicken soup Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ). Sprinkle seasonings evenly over the veggies. Top with chicken, then cover with soup. Cook on low for 6 hours.