So, I'm sure this just looks like a creamy mess of who-knows-what, but it was SO good! Heath's been working late, so I only made two chicken breasts for Jesse and I. He ended up eating something else though, so I had a leftover. Heath ate it when he got home last night around 11pm, and he loved it. It's SO easy to make, and cooks up pretty fast in the slow cooker...only 4-5 hours. I didn't bother with the frying in the beginning, it's not necessary and just dirties more dishes. The recipe calls for 1 medium sweet red pepper, but I couldn't find any in the large size at the Publix. I instead bought a little container of red, orange, and yellow mini sweet peppers, and used those. They tasted great and added some nice color! This is a great recipe for any time, whether you're only making two chicken breasts, or six...serving it for just your family, or guests. It looks like it took much more time to prepare than it actually does. The soup sauce was very good, and the mushrooms added TONS of flavor. If you're not a fan of mushrooms, then this is definitely NOT for you. I loved it and will absolutely be making it again!
'Slow Cooker Sweet Pepper Chicken'
Source: Adapted from Taste of Home
6 boneless skinless chicken breast
1 tablespoon canola oil (optional)
2 cups sliced fresh mushrooms
1 medium onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Hot cooked rice
**In a large skillet, brown chicken in oil on both sides (optional)**. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve with rice.