1 1/2 lb
uncooked boneless, skinless chicken breasts
10 1/4 oz
cream of chicken soup, fat-free, low-sodium
frozen peas and onions, thawed and drained
1Spray the inside of the slow cooker/ crock-pot with a non-stick cooking spray.
2Cut chicken into bite-sized pieces and place in the slow cooker.
3Combine soup, flour and pepper. Pour over chicken. Do not stir.
4Cover. Cook on high 2 1/2 hours or low 5-5 1/2 hours.
5Stir in peas and onions, pimentos and paprika.
6Cover. Cook on high 20-30 minutes.
7I added 1 cup of diced onions, since I was unable to locate a bag of peas and onions. 1/2 to 1 cup of diced peppers was also added on top of the soup mixture in Step 3.
8I added 1 cup of chopped fresh mushrooms when I added the pkg. of peas and mixed all the ingredients together and continued cooking on high until heated throughout.( Look at Step 6 )
9Note: If your diet allows, you may want to add 1/2 tsp salt to the mixture in Step 2. ( I always end up adding more salt and/or pepper to taste at the end of the cooking time).