4 boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans water (or white wine, or sherry)
1 package dry onion soup mix
1 large carrot, sliced into pennies
1 medium green or red sweet pepper, (or both) chopped
1 can of corn, drained
1 tablespoon dried parsley flakes
1/2 teaspoon paprika
1/2 teaspoon black pepper
salt to taste

Mix canned soups and dry soup mix in bottom of crockpot. Mix in parsley & black pepper. Add chopped & drained veggies. Place chicken on top. Sprinkle with paprika. Cook on LOW for about 4-6 hours (or until chicken is cooked through & juices run clear).

Serve over cooked rice, pasta, or mashed potatoes, if desired. I made this several times last winter. It's easy & good. Enjoy!