4 chicken breasts, skinless & boneless
12 oz Baby Bella mushrooms, sliced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup (once again, fat free here!)
1 can French Onion Soup
1 Large onion, sliced
assortment of vegetables

Cut the chicken into bite size chunks and quickly brown in a small amount of olive oil. Remove from pan, set aside and brown onion until almost soft. Add mushrooms and saute for additional 5 minutes.
Layer vegetables in bottom of crock, add some of the onion/mushrooms, then all of the chicken. Top with rest of onions/mushrooms.
Empty all three soups into saute pan. Stir and deglaze thoroughly then pour over chicken. Cook on high for 2 hours, then on low for another 2-1/2 hours.