4 boneless chicken breast
1 package Craisins
1 bunch chopped green onions (greens and all)
1 teaspoon salt
1 teaspoon white pepper
2 cups chicken broth (I make my own with hot water and 1 tablespoon chicken soup base)
1 can Campbell’s Cream of Celery soup
6 oz. shredded Monterey jack cheese
Layer chicken breasts and Craisins in bottom of slow cooker. Whisk together the soup, broth and seasonings. Pour over chicken. Sprinkle cheese on top (don’t stir in). Set slow cooker for low. Cook for 6 hours.
Serve over mashed potatoes or egg noodles.
Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.