Submitted by Michelle Tolman
4 -6 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 envelope dry onion soup mix
1 cup sour cream (can use cream cheese for richer taste)
Place chicken in greased slow cooker. Mix remaining ingredients except sour cream and pour over chicken. Cover and cook on high for 4 hours or on low for 6-8 hrs. One hour before serving, stir in sour cream.
Cook's Note: I cooked 6 chicken breasts and we had about half left over. Remember my family is small, bigger families would probably eat it all. I served it with mashed potatoes and green salad. We used the gravy from the chicken on the potatoes. It was great.
I shredded the left over chicken in the sauce and am going to try it out tomorrow night as Hawaiian haystacks. Should be yummy.
