Sweet Pepper Chicken

• 6 pieces Boneless Skinless Chicken Breast
• 1 Tablespoon Vegetable Oil
• 2 cups Sliced Fresh Mushrooms
• 1 whole Medium Onion, Halved And Sliced
• 1 whole Medium Green Pepper, Julienned
• 1 whole Medium Red Pepper, Julienned
• 1 can (10 3/4 Oz. Can) Cream Of Mushroom
• 1 can (10 3/4 Oz. Can) Cream Of Chicken
• Hot Cooked Rice

1. In a large skillet, brown chicken in oil on both sides.
2. Transfer to a 5-qt.
3. slow cooker.
4. Top with mushrooms, onion and peppers.
5. Combine the soups: pour over vegetables.
6. Cover and cook on low for 4-5 hours or until meat thermometer reads 170 degrees.
7. Serve with rice.
8. Now you dont have to follow this recipe exact.
9. The original recipe calls for bone-in chicken with the skin removed, if you prefer bone-in.
10. If you dont like mushrooms, you can take them out and it still taste great.
11. You can also change the amount of soup you put in.
12. For example, I put 1 family size can of each and I like more peppers, so I add more!
13. Do what you like to it.

chicken, vegetable oil, mushrooms, onion, green pepper, red pepper, cream of mushroom, cream of chicken, rice

Taken from tastykitchen.com/recipes/main-courses/sweet-pepper-chicken/ (may not work)