4 -6 boneless skinless chicken breasts, halved
2 cloves minced garlic
1/4 tsp. chili powder
1/4 tsp. onion powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 8oz. can chicken broth
8 ounces cream cheese, softened
2 (10 1/2 ounce) cans concentrated cream of chicken soup
1 (4 ounce) cans mushroom stems and pieces, drained
Sea Salt and Pepper to taste
Hot rice or pasta
Place the chicken breast halves in the crock pot.
Combine the seasonings and broth mix well; pour over top of chicken.
Cover and cook on low for 3-8 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken and cook 1 hour or until thinkens.Serve over hot rice or pasta