New Crock Pot Recipe...

Cheesy sour cream crock pot chicken

One bag frozen boneless skinless chicken breasts 3 lbs)
2 cans cream of chicken soup
1/2 of a large onion, chopped
One container fat free sour cream
2 cups shredded cheese
3 tsp paprika
Salt and pepper to taste
1/2 cup cornstarch
1/2 cup cold water
2 cups crushed cornflakes
4 tablespoons melted butter

Combine frozen chicken, onion, and cream of chicken soup in crock pot.

Cook on high for four hours, or low for eight hours.

Remove chicken.  Shred and set aside.

Strain onions and leftover chicken from crock pot.

Put sour cream and shredded cheese into soup in the crock pot.  Add paprika, salt, and pepper.

In small bowl, mix cornstarch and cold water.  Add to crock pot.  Sir until thickened.

Add chicken to mixture in crock pot.

In small bowl, combine cornflakes and melted butter.  Sprinkle evenly on top of mixture in crock pot.

Cook for another half an hour, while you make rice.

Serve chicken over rice.

Calories:  46/ounce