4 frozen boneless, skinless chicken breast

1 envelope dry Italian salad dressing mix

1 can (10 3/4 ounces) creamof chicken soup, condensed

 

Combine all ingredients in slow cooker.  Cover and cook on high heat for 6-8 hours or low heat 10-12 hours.

 

Makes 4 servings

 

**Serve with a salad stack of sliced tomatoes, mozzerella cheese, and basil, topped with a favorite dressing.**

 

**this is in my crock right now--don't think I'll be serving it with the salad they suggest--I don't like tomatoes..LMAO!)