Place the bonesless chicken breasts into a crock pot in a single layer and season both sides with the Lawrey's Seasoned Salt and ground black pepper.

In a mixing bowl mix the canned cream soup with the milk until combined. Add 1 ½ cups of the shredded cheese and mix.

Pour the soup mixture over the chicken breasts in the crock pot. Sift the chicken around so some of the soup seeps beneath the pieces of chicken.

Arrange the fresh asparagus pieces over the top of the chicken and season with more ground pepper.

Cover and slow cook on high for 4 hours on low or for 6 to 8 hours on high or until the chicken is cooked through in the center reaching 165 of a meat thermometer.

Before serving sprinkle the remaining ½ cup of shredded cheese over the cooked chicken and allow to melt.

Serve over cooked white rice or cooked noodles.

Make 4 servings.