Ingredients
6 bone-in chicken breast halves (8 ounces each), skin removed1 tablespoon canola oil2 cups sliced fresh mushrooms1 medium onion, halved and sliced1 medium green pepper, julienned1 medium sweet red pepper, julienned1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undilutedHot cooked rice
Preparation
In a large skillet, brown chicken in oil on both sides. 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 thermometer reads 170°. Serve with rice.
