Crock-Pot Smothered Chicken

• 1 tablespoon vegetable oil
• 14 cup onion, finely chopped
• 14 cup green bell pepper, finely chopped
• 14 cup celery, finely chopped
• 14 cup carrot, finely chopped
• 2 garlic cloves, finely minced
• 1 lb skinless chicken breast (or thighs)
• 1 (1 1/4 ounce) package mushroom gravy (or chicken gravy)
• 2 (4 ounce) jars button mushrooms, undrained
• 1 (12 ounce) can evaporated milk
• salt & pepper

1. Heat oil over medium-high heat.
2. Add onion, green bell pepper, carrots garlic and celery.
3. Saute 2 minutes or until vegetables are crisp tender.
4. Add chicken and cook 6 to 7 minutes per side or until browned.
5. Add to Crockpot (at least 3 quart size).
6. Combine mushroom gravy mix and milk.
7. Stir into chicken mixture in Crockpot.
8. Add mushrooms and liquid to Crockpot.
9. Cover, set temperature to LOW and cook 6 to 8 hours.
10. Serve over buscuits or noodles, if desired.

vegetable oil, onion, green bell pepper, celery, carrot, garlic, chicken, mushroom gravy, mushrooms, milk, salt

Taken from www.food.com/recipe/crock-pot-smothered-chicken-395285 (may not work)