February 1, 2015.
Recipe #32.

                                         Chicken Breasts in Cream of Mushroom Soup

4-8 Boneless Skinless Chicken Breasts.
1 Small Onion; chopped.
2-3 cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of water.
2-3 Low-Sodium Chicken Bouillon Cubes.
Olive Oil.
1 Small Box Fresh mushrooms.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts in Olive Oil.
Remove to the Crock-Pot.
Brown the Onion and Garlic in the same pan.
Transfer to the Crock-Pot with a slotted spoon.
Stir together and add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.