4 chicken breasts
1 can of cream of chicken soup
1 can of cheddar cheese soup
4 ounces of sharp cheddar cheese, shredded
4 ounces of Swiss cheese, shredded
4 ounces of Colby jack cheese, shredded
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic, minced
Pasta of choice, prepared per package direction
Wash chicken and pat dry. Sprinkle with salt, pepper and garlic. Place in slow
cooker. Pour both cans of soup over chicken and cover. Cook on low for 8 hours.
In a separate bowl, mix together sharp cheddar, Swiss and Colby jack cheeses.
Lift lid of slow cooker and evenly sprinkle over chicken. Replace lid and cook
for another 30 minutes, or until all cheese is completely melted.
Serve over pasta.