4 boneless, skinless chicken breast halves, fresh or frozen
1 (10 3/4 ounce) can low-fat cream of chicken soup
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
Place chicken into 3 to 4 quart slow cooker. Mix soups well in a mixing bowl and pour over chicken. Cover; cook on low for 4 to 8 hours, or until chicken is tender but not dry. Stir in sour cream 30 minutes before serving.
Makes 4 servings.