INGREDIENTS:
* 3 to 4 chicken leg quarters, skin removed
* 1/3 cup water
* 1 can (10 3/4 ounces) cream of mushroom soup
* salt and pepper, to taste
* 3 medium potatoes, cubed
* 2 medium onions, cubed
* 1 cup frozen corn, thawed
* 1 can (8 ounces) tomato sauce
* 1 envelope onion soup mix

PREPARATION:
If desired, cut each chicken leg quarters into 2 pieces (thigh and leg). Mix mushroom soup with water in slow cooker. Add chicken pieces, salt and pepper. Cook for 1 hour on HIGH, then add all other ingredients and cook on LOW for 8 hours or cook for 4 hours on HIGH. Serve hot with crackers.
Serves 3 to 6.