6 skinless, boneless chicken breast halves
1 can cream of mushroom soup
salt and pepper, to taste
1 can cream of cheddar cheese soup
1 can cream of chicken soup
1 (8 oz.) container dairy sour cream

Rinse chicken, pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker. In a medium bowl, mix together soups. Pour on top of chicken. Cook on low for 6-8 hours. Stir in sour cream before serving. You can serve over rice or noodles.

Makes 6 servings.