What you need:
- 4 boneless, skinless chicken breasts
- 2 (10.75 oz) cans of cream of mushroom soup
- 1/2 c celery, sliced
- 4 T milk
- 1/4 t garlic powder
- pepper to taste
What you do:
- Place chicken breast in a 3.5 quart or larger slow cooker. In a
medium bowl, combine remaining ingredients and mix. Pour
mixture over chicken breast. Cook, covered, for 6-8 hours on
low. Serve with mashed potatoes or over cooked egg noodles.
|
