Sweet Pepper Chicken and Rice
I saw this recipe in a little cookbook a while ago and wanted to try it. But when I actually tried it, for some reason I didn’t really follow the recipe. (I’m good at doing that.) We ended up with a delicious meal, and the smell was heavenly. This is a crockpot dinner, which means less last minute work for the cook. I’m a fan of those!
This is my crockpot. It’s very old, and I love it. But on to the recipe.
Begin by browning some chicken in a skillet. (I cooked about 2 1/2 pounds, but I was feeding a crowd) Sprinkle some salt and pepper on it while you’re at it.
Place the chicken in the crockpot when both sides are browned.
Julienne 1 red bell pepper and 1 green bell pepper.
Place on top of chicken in crockpot.
Thinly slice 6-8 ounces fresh mushrooms and add to crockpot.
Now slice 2 medium onions and add to crockpot, as well.
In a separate bowl, empty two cans cream of mushroom soup.
Add 2 cans cream of chicken soup and 1 cup half and half.
Add 1 tsp. garlic powder and stir.
Pour over food in crockpot.
Stir ingredients a little.
Cover and cook on low for 4-5 hours or on high for 3 hours.
You won’t believe how good it smells after a little while.
Wow. So colorful, pretty, and heavenly smelling!
Cook some rice to serve with it and you’re set!
I served this to a fairly large group and it got rave reviews from everyone.
I hope you enjoy it, too.
Sweet Pepper Chicken and Rice (can easily be cut in half) 2 pounds chicken tenders 1 red bell pepper 1 green bell pepper 2 medium onions 6-8 ounces fresh mushrooms 2 cans cream of mushroom soup 2 cans cream of chicken soup 1 cup half and half 1 tsp. garlic powder cooked rice In skillet, brown chicken on both sides, sprinkling with salt and pepper. Place chicken in crockpot. Julienne red and green peppers and add to chicken. Thinly slice mushrooms and add to crockpot. Slice onions and add to crockpot. In mixing bowl, combine cream of mushroom soup, cream of chicken soup, half and half, and garlic powder. Pour over ingredients in crockpot. Stir gently. Cover and cook on low for 4-5 hours or on high for 3 hours. Serve over cooked rice.