This recipe is so quick and easy to put together, it's sure to become a favorite.

3 Can Chicken

(Serves 5)

5 bonesless, skinless chicken breast halves

1 - 10 1/2 ounce can cream of chicken soup

1 - 10 1/2 ounce can cream of celery soup

1 - 10 1/2 ounce can cream of mushroom soup

2 bay leaves

1 teaspoon dried thyme

Place chicken on the bottom of the slow cooker. Add the soup on top of the chicken. cook on low for 6 to 7 hours or until internal temperature of the chicken reaches 170 degrees F. Serve over rice.