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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup |
3 tablespoons flour |
1/4 teaspoon pepper |
1 (10 ounce) package frozen peas and pearl onions, thawed and well drained |
2 tablespoons pimiento, chopped and drained |
1/2 teaspoon paprika |
1/2 teaspoon celery salt, optional |
1 dash cayenne pepper |
Directions:
1. Cut chicken into bite size pieces.
2. Place in slow cooker.
3. Using a medium bowl, stir soup, flour and pepper until blended.
4. Pour over chicken but DO NOT STIR.
5. Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
6. Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
7. Cover and cook for 20 to 30 minutes or until vegetables are tender.
8. Serve over rice or in patty shells.
9. Serve with fresh fruit.
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