My cousins were in town for the Packer v. Bear game (Go Pack Go) and I wanted to put something together for them after the game. The football game did not start until 7 pm, and that means the crockpot is in order! Shredded turkey sandwiches are my favorite thing to make. In addition to being really easy- they are really yummy. We serves our turkey over my mashed red skin potatoes and a piece of wheat bread (my Mom calls it a "Hot Shot"), but it is great as a sandwich too. This recipe is pretty big because we had to feed a lot of people, but the meat freezes well. Enjoy! 
Ingredients
3 1/2 lb boneless, skinless turkey breasts (or chicken!)
1 c mushrooms, finely chopped
1 c onion, finely chopped
1 c celery, finely chopped
1 can Healthy Request Cream of Mushroom Soup
1 can Healthy Request Cream of Chicken Soup
1 can Healthy Request Cream of Celery Soup
14 oz low-sodium chicken broth
1 cup water
1 tsp black pepper
Instructions
Lightly grease crockpot with PAM cooking spray. Place meat into crockpot. Add chopped vegetables. In a large bowl, mix the soups together with chicken broth, water, and pepper. Mix well. Top meat and vegetables with soup mixtures and with a large spoon make sure all ingredients are coated. Cook on low 7-9 hours or high for 5-6 hours (you will want to check it periodically to see if more water is needed). When the meat is falling apart (about 7 hours on low and 4-5 hours on high) shred meat in crock pot and stir. Allow meat to cook for remaining time.Labels: chicken, crockpot, Turkey