Recipe #224.
                                                  Chicken in Cream of Chicken Soup.

4-6 Boneless, Skinless Chicken Breasts.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Small amount of Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season well and brown lightly the Chicken Breasts, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Cream of Chicken Soup and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.