Sweet Pepper Chicken

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 meat thermometer reads 170 degrees. Serve with rice.

Now you don’t have to follow this recipe exact. The original recipe calls for bone-in chicken with the skin removed, if you prefer bone-in. If you don’t like mushrooms, you can take them out and it still taste great. You can also change the amount of soup you put in. For example, I put 1 family size can of each and I like more peppers, so I add more! Do what you like to it.