4-6 boneless, skinless chicken breasts, uncooked
2 cans (10.75 oz) cream of chicken soup
1 envelope dry onion soup mix
2 T celery salt
1 t basil
1 t parsley
1 c sour cream (or cream cheese for a richer taste)
1. Place chicken in 3.5 to 5-qt slow cooker.
2. Mix soup, soup mix, celery salt, basil, and parsley together; pour over chicken.
3. Cover and cook on low for 6-8 hours or high for 4 hours. One hour before serving, stir in sour cream (cream cheese).
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