* 4 chicken breasts, boneless and skinless
* 1 tsp salt
* 1/4 tsp pepper
* 1 tsp garlic powder
* 1 (11 oz) can cream of chicken soup
* 1 (11 oz) can golden mushroom soup
* 1 (11 oz) can cream of Cheddar cheese soup
* 1 (8 oz) carton of sour cream
* optional: serve over hot, cooked egg noodles.
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1. Season the chicken breasts on both sides with the salt, pepper and garlic powder.
2. Put the seasoned chicken breasts into the crock pot.
3. Combine all three soups in a large bowl and whisk until smooth.
4. Pour the combined soups over the chicken.
5. Cook covered on low for 7 hours.
6. Add the sour cream and stir until blended in well.
7. Continue cooking on low, covered for another 10 minutes.
8. Serve over hot, cooked noodles if you'd like.
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This recipe is one that I keep tacked to the refrigerator. That way, when I ask my husband to put together a meal in the crock pot in the morning, he doesn't panic. All the ingredients are in the kitchen, he just needs to get out a can opener, two measuring spoons, a mixing bowl, and the crock pot. It doesn't get much simpler, and the results are very tasty, indeed. It's also a kid-friendly meal.
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