Another meal for the hubs to take on his hunting trip. I was looking for multiple meals I could make at one time (as in multiple crock pots and the oven running). I had this recipe in my “to make” list for a while and I knew it would freeze and reheat well. It was very tasty and not too salty despite using some canned soup.
- 2 chicken breasts (roughly a pound)
- 3 to 4 large bell peppers
- 1 large onion
- 3 garlic cloves
- 1 red chili pepper
- 1 14 oz can diced tomatoes
- 1 can cream of mushroom soup
- 2 tsp dried oregano
- 1 tbsp corn starch
- salt & pepper
- 2 tbsp oil
Slice the peppers in strips, the onion in half-quarts, the (de-seeded) chili pepper in rings and grate the garlic.
Cut each chicken breast in 3 equal-sized parts and season them with a pinch of salt and pepper.
Add all ingredients except corn starch to a slow cooker and cook for 5-6 hours on low.
Shred the chicken and serve over pasta.