Campbell's slow cooker recipes include one for savory pot roast and another for slow cooker chicken, broccoli and rice. The pot roast recipe uses Campbell's condensed cream of mushroom soup, while the slow cooker chicken requires Campbell's condensed cream of chicken and mushroom soup and condensed cream of chicken soup.
To make slow cooker chicken, broccoli and rice, pour one can of Campbell's cream of chicken and mushroom soup in a bowl with one can of Campbell's cream of chicken soup. Add 1 1/2 cups of chicken broth. Stir in 1 cup of shredded cheddar cheese. Dump 6 cups of fresh broccoli and six peeled, sliced carrots into a 5-quart slow cooker. Place 1 3/4 pounds of skinless, boneless chicken breasts on top of the vegetables. Pour the soup and cheese mixture over the chicken. Cover the slow cooker and set it to low heat for six hours, or until the chicken is fully cooked. Take the chicken out of the slow cooker, then add 1 1/2 cups of instant white rice to the bowl. Cook the rice mixture for five minutes, and serve it under the chicken.
Make the pot roast with one can of cream of mushroom soup in the slow cooker. Add 1 ounce of dry onion soup mix, 6 red potatoes, 3 cups of carrots and 3 pounds of boneless beef chuck roast to the slow cooker. Cook it on low for about seven hours, until the beef is tender, then serve it.