4 to 6 chicken breasts
2 cans cream of chicken
milk (enough for gravy)
1 can Durkee onions
salt and pepper

Mix cream of chicken and milk. In crock-pot, put in chicken, salt and pepper, then soup. Layer again. Cover and bake 4 hours on high or 6 hours on low. When done, uncover; sprinkle onions on top and put in oven, uncovered, for 10 to 15 minutes to crunch up onions.