- 4 boneless, skinless chicken breasts
- 10 oz. can French onion soup
- 1 teas. poultry seasoning
- 4oz. can sliced mushrooms, drained
- 1 c. shredded Mozzarella cheese
- chopped green onions
Place chicken into greased slow cooker. Sprinkle with seasoning, then pour the soup over. Cook on low for 4 hours. Scatter mushrooms and cheese over top and continue cooking on low for an additional hour. Serve with the green onions scattered on top. We like this with baked potatoes and a simple green salad.
Note: Can also bake in the oven at 350 for 45 minutes. Add cheese and mushrooms during the last 5.
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