What you need:

  • 2 lbs boneless skinless chicken thighs, cut in bite-sized pieces
  • 1 lb fresh mushrooms, sliced
  • 10.75 oz can cream of chicken soup
  • 10.75 oz can cream of celery soup
  • 1 green pepper, chopped
  • 1 garlic clove, minced
  • 8 oz cheddar cheese, shredded
  • 1/4 t black pepper

What you do:

  • In a 4-6 quart crock pot / slow cooker, add chicken, mushrooms
    and green pepper and mix.  
  • In a medium bowl, combine garlic, black pepper and soup and
    mix.  Pour soup mixture over chicken and veggies.  Cook,
    covered, for 7 hours on low.  
  • Sprinkle cheese over mixture, cover, and continue cooking for
    20 more minutes, or until cheese is melted.  Serve over hot rice,
    hot noodles or with mashed potatoes.
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Easy Breezy Recipes
Creamy Chicken Thighs and

Creamy Chicken Thighs and Mushrooms