• 4 chicken breasts, thawed
• 1/2 cup butter
• 4 oz. cream cheese
• 1 (10 oz.) can cream of mushroom soup
• 2 tablespoons fresh lemon juice
• 1 cup fresh mushrooms, sliced
• white rice, noodles or mashed potatoes for serving

Place the chicken breasts in the bottom of the slow cooker.  In a medium-size bowl, melt the butter in the microwave for 30 seconds or until it is mostly melted.  Add the cream cheese to the melted butter and microwave for an additional 30 seconds.  After the butter and cream cheese mixture is melted and mixed, stir in the cream of mushroom soup (do not add water), lemon juice and mushrooms.  Mix everything together well and pour over the chicken breasts.

Cook on low for 6 to 8 hours.

Serve over white rice, noodles or mashed potatoes.

YIELD:  4 servings