1 envelope dry onion soup mix
2 cups sour cream
10 3/4 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
1. Combine soup mix, sour cream, and soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce.
2. Cover. Cook on low 8 hours.
3. Serve over rice or noodles.
This recipe was a BIG hit with my family. By your rating system, I give it 4 stars. I have 5 kids, ages 9 down to 15 months, and they all loved it, even my picky 3 year old. The sauce this recipe makes is a perfect gravy for the noodles/rice/potatoes you might serve it with. I actually doubled the recipe because we thought we'd be having company for dinner, but plans changed and I had a lot of leftovers. I got creative and for lunch today put a piece of warmed up chicken with some of the gravy on top of a piece of toast, sort of like an open-faced sandwich. It was really good! There are so many recipes in the book that I want to try; practically something on every page. This is an excellent resource! (p.s. the cookbook she won was "Fix-It and Forget-It Cookbook" and it is an excellent resource)