Cheesy Chicken and Vegetables - CP
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
16 ounces frozen mixed vegetables
10 3/4 ounces cream of chicken soup
10 3/4 ounces cheddar cheese soup
1/2 cup dry white wine or chicken broth
Season the chicken breasts with the salt, pepper and garlic powder.
Place in the Crock-Pot with the remaining ingredients. Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours).