Crockpot

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Creamy Crock Pot Chicken & Rice

4 – 6 Chicken breast halves

1 can cream of chicken soup

1 can cream of celery or cream of mushroom soup

½ cup of apple juice, water or milk

2 TBS. lemon juice

Garlic powder and/or onion powder

¼  cup parmesean cheese

½ - ¾ cup light sour cream

 6 cups cooked rice

Place chicken breasts in crock pot. Mix soups and apple juice. Pour lemon juice over breasts. Pour soup mixture over breasts. Sprinkle garlic and onion powders to taste. Cover entire mixture with parmesean cheese. Cook on high for at least 3 hours. If cooking longer, lower temperature to low after three hours so as not to burn sauce. Before serving, add sour cream and pull chicken apart in the crock pot with forks till stringy. Serve over cooked rice. 
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