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My adventure's in feeding my family

Creamy Chicken Peperonata October 1, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

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.

Ingredients:

  • 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

Directions:

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.

photo 3

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