- 1 Pint of Baby Bellas (or equivalent in sliced portabella mushrooms)
- 1.5-2 lbs Boneless Chicken Tenderloins or Sliced Chicken Breast
- 1 Can of Cream of Chicken Soup
- Salt & Pepper to Taste
Place chicken in the bottom of slow cooker, evenly dump the mushrooms on top and then cover with the soup. Sprinkle desired amount of salt and pepper on top. Cook on high for 4 hours or low for 6 hours.
