January 2,2015.
Recipe #2.

                                             Chicken Breast in Cream of Mushroom Soup

4-6 Boneless, Skinless Chicken Breasts. (1 per serving).
1 Can reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts in the Olive Oil.
Transfer into the Crock-Pot.
Add in the other ingredients.
Stir together.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.