Ingredients
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1 1/2 lbs boneless skinless chicken breasts
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1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
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3 tablespoons flour
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1/4 teaspoon pepper
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1 (10 ounce) package frozen peas and pearl onions, thawed and well drained
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1/2 teaspoon paprika
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1/2 teaspoon celery salt, optional
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1 dash cayenne pepper
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2 tablespoons pimiento, chopped and drained
Instructions
- Cut chicken into bite size pieces.
- Place in slow cooker.
- Using a medium bowl, stir soup, flour and pepper until blended.
- Pour over chicken but DO NOT STIR.
- Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
- Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
- Cover and cook for 20 to 30 minutes or until vegetables are tender.
- Serve over rice or in patty shells.
- Serve with fresh fruit.