This one is from a tin of crock pot recipes and I hadn't made it in a while. I've discovered that cooking overnight is best for me and especially with my older crock. It turned out delicious and easy...and inexpensive.
6 count or about 1 1\2 lbs chicken breasts
2 cans cream of chicken soup
1 can cheese sauce (from the soup isle)
Salt and pepper
2 cloves garlic (recipe calls for garlic powder but I minced fresh garlic)
Pasta, rice, or potatoes to serve over (I used rotini pasta)
Parsley
Lay half of the chicken at the bottom of the crock pot and season with salt, pepper, and garlic. Repeat with rest of the chicken. Mix the soups in a small bowl and pour over the chicken. Cook on low 6-8 hours. Pour mixture over the pasta of your choice and sprinkle with parsley.
When ready, I mixed the chicken and sauce in the crock so that the chicken shredded as I mixed. After I cooked and drained the pasta, I mixed it all together.
Next time I would like to add in some red pepper flakes to spice it up!
