Prep : 20 minutes Cook 4 to 5 hours Make 6 servings
6 bone-in chicken breast halves (10 ounces each) skin removed
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 medium onion , halved and sliced
1 medium green pepper , julienned
1 medium sweet red pepper , julienned
1 can (10-3/4 ounces) condensed cream of chicken mushroom soup , un-diluted
** hot cooked rice**
1. In a large skillet , brown chicken in oil on both sides .
2 . Transfer to a 5 quart slow cooker . Top with mushrooms , onion and peppers . Combine the soups ; pour over vegetables . Cover and cook on low for 4 to 5 hours or until a meat thermometer reads 170* . Serve with rice .