Crockpot Chicken I

Place the package of chicken breast halves into the crockpot in a single layer, arranging them evenly on the bottom.

Pour the can of cream of mushroom soup over the chicken, distributing it evenly across all pieces.

Pour the can of cream of chicken soup over the chicken, mixing gently to combine both soups and coat the chicken.

Cover the crockpot with its lid and set to low heat.

Cook for 8 hours (480 minutes) until the chicken is tender and cooked through, with an internal temperature of 165°F.

Remove the cooked chicken from the crockpot and transfer to a serving plate or platter.

Stir the creamy sauce remaining in the crockpot to combine and smooth out any lumps, then serve over the chicken or alongside it as desired.