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.
Slow Cooker Cream of Mushroom Chicken
Easy Breezy Recipes