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Crockpot Chicken with Veggies

2 chicken breasts, split and skinned
4 med. potatoes
2 lg. carrots
1 (10 oz.) pkg. frozen green beans
1 lg. onion
1 tbsp. dried parsley flakes
1/2 c. dry sherry
1 c. water

Place chicken breasts in bottom of crock pot. Peel potatoes, quarter, and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise, and cut into 2-inch lengths. Separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes. Pour sherry over all. Add water, using a little more than 1 cup, if necessary to cover. Cook on low 6-7 hours.
Yield: 4 servings.