This is awfully easy–just “dump” in the ingredients! Of course, it could be a lot cheaper if you used chicken thighs instead of breasts, but that’s up to you. Also, if you cooked extra pasta or rice a night or two before and already had leftovers in the fridge, this could be on the table within 15 minutes of you walking in the door.
6 boneless, skinless chicken breasts
2 (10 3/4 oz.) cans cream of chicken soup
1 1/4 c. milk
3 c. frozen carrots (fresh will work, too)
2 c. frozen broccoli (or fresh)
1 pkg. dry onion soup mix
Dump all of that together in the slow cooker and cook for 6-8 hours.
Serve over prepared rice of pasta.