6 boneless, skinless frozen chicken-breast halves
2 (10 3/4 oz) cans cream of chicken soup
1 (4 oz) can sliced mushrooms
3/4 tsp salt
1/4 tsp pepper
1/2 cup sour cream
Place frozen chicken in slow cooker. Mix together soup, mushrooms, salt, and pepper and pour over chicken. Cover and cook on LOW 7-9 hours or HIGH 4-5 hours. Stir in sour cream. Serve over rice.
Since I only cook for 2 adults and one toddler I always half the recipes pretty much. I only put in one can of cream of mushroom soup. It actually turned out really well. I ended up cooking it for probably 3 hours on high. I loved this recipe because it takes no prior thought or preparation...just throw the frozen chicken breasts in and voila! I served it over rice and we steamed brocolli to go with it. I love the crockpot because I was able to make this meal the same time I made my 3 year olds lunch and then I only have to cleam up the kitchen one time!