What you need:

  • 5-6 boneless skinless chicken breasts
  • 1 c green pepper, chopped
  • 1 c celery, sliced
  • 4 oz can sliced mushrooms, drained
  • 5-6 slices Swiss cheese
  • 2 T cooking wine
  • 103/4 oz can cream of chicken soup
  • 2 T olive oil
  • 1 T dried basil
  • 1/8 t black pepper

What you do:

  • Lightly brown chicken in olive oil in a large skillet.  Place chicken
    in crock-pot/slow cooker.  Add celery, green pepper and
    mushrooms.  In a small bowl, combine soup, wine, basil and
    black pepper and mix thoroughly.  Pour over chicken and
    veggies in crock-pot.  Cook, covered, for 6 hours on low.  Add
    slices of cheese to each chicken breast.  Cover and continue
    cooking until cheese is melted about 15 minutes; serve.
Swiss Cheese Chicken
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