4-6 boneless, skinless chicken breasts
1 envelope dry onion soup mix
2 cans cream of mushroom soup
1 1/2 cups evaporated milk
1 cup apple juice
1/4 tsp. pepper
1/3 cup grated Parmesan cheese
Place chicken on the bottom of a greased slow cooker. Mix all other ingredients together in a small mixing bowl. Pour mixture over chicken. Add pepper and sprinkle with Parmesan cheese. Cook on high heat 4-6 hours or Low heat 8-10 hours. Serve over rice.
(This was Kendall and I's favorite meal when we were newly weds.)
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This was so yummy! Hubby raved about it all night!
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