1 envelope dry inion soup mix 2 cup sour cream 1 (10 3/4 oz) can cream of mushroom soup 6 boneless, skinless chick breast halves
Combine soup mix, sour cream, and cream of mushroom soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce. Cover and cook on low for 8 hours. Serve over rice or noodles.
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