Recipe:4 chicken breasts
2 cans cream of mushroom soup (low-fat)
1 onion - chopped
3 stalks celery - chopped
1 Tbsp. chopped parsley
1/8 tsp. cayenne pepper
Directions:
Put everything in slow cooker.
Cook on high 5-6 hours.
Serve over brown rice or hot cooked noodles.
Cook chicken breast whole, cut up when done (they actually fall apart)
Good Sunday dinner, serve with baby peas and a salad!
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