• 1 whole fryer, cut into pieces & skinned as much as possible
• 1 can Cream of either Celery, Chicken, or Mushroom soup (do not dilute)
• 1 Tbsp Kitchen Bouquet
• Salt and pepper

1. Salt and pepper chicken pieces. Brown quickly in small amount of oil, piercing chicken as it browns. Drain and put into crockpot.
2. Stir the Kitchen Bouquet into the soup and 1/4 cup water. Pour over chicken.
3. Cook on LOW for several hours, or all day.

(Cotton)