Cheese Crock Pot Chicken

• 6 each chicken breasts skinless, boneless
• 2 each soup, cream of chicken cans
• 1 each soup, cream of cheddar can
• 1 x salt to taste
• 1 x black pepper to taste
• 1/4- 1/2 cup sherry cooking

1. Rinse chicken and sprinkle with salt, pepper, and garlic powder.
2. Place in crockpot.
3. Mix undiluted soups and pour over chicken.
4. Cook on low all day.
5. About 30 minutes before serving, add sherry, and stir well.
6. Cook remaining 30 minutes.
7. Serve over rice or noodles.
8. Note: Leftovers both freeze and reheat well.
9. The "sauce" to this is incredibly good.

chicken breasts skinless, cream of chicken cans, cream of cheddar can, salt, black pepper, sherry cooking

Taken from recipeland.com/recipe/v/cheese-crock-pot-chicken-1593 (may not work)