Mix It And Run Chicken
2 (15 ounce) cans cut green beans, undrained
2 (10 3/4 ounce) cans cream of mushroom soup
4 to 6 boneless, skinless chicken breast halves
1/2 teaspoon salt, divided
Drain beans, reserving juice in a medium-sized mixing bowl. Stir soups into bean juice, blending thoroughly; set aside. Place beans in 4 to 5 quart slow cooker. Sprinkle with salt. Add chicken. Sprinkle with salt. Top with soup. Cover; cook on low for 8 to 10 hours, or until chicken is tender but not dry or mushy.
Makes 4 servings.