3-6 Boneless, Skinless Chicken Breasts
Salt and Pepper
1-2 cans Cream of Mushroom Soup
1-2 cans Cream of Chicken Soup
1-2 cans Condensed Cheese Soup
1-2 cups Sour Cream (opt.)
Shredded Cheese (opt.)
Place chicken breasts in crock pot and sprinkle with garlic powder, salt and pepper. Add the soups, covering the chicken. (The original recipe calls for one can of each soup, but I like to have it more saucy to serve with things, so I double the soups.) Cover and cook on low for 6-8 hours, or on high for 3-5 hours. Stir in optional sour cream and shredded cheese when it's finished.
We've eaten this as whole pieces of chicken with cheesy sauce, but I usually shred it with a fork and then we have it over rice, noodles, or potatoes. Enjoy!