1/2 bag mirepoix vegetable blend
12 oz mushrooms, fresh, sliced
4 chicken breasts, boneless (fresh or frozen)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can french onion soup
1 tsp minced garlic
S & P to taste
1 cup frozen peas (optional)
Add the mirepoix and half the mushrooms to your slow cooker. Add chicken breasts. In a bowl, stir together all three soups, garlic and S & P. Dump into the slow cooker, over the chicken.
Let it rip on high for 3-4 hours (fresh) or 4-5 hours (frozen). This would also work on low for 6-8 hours. Add the remaining mushrooms and peas (optional) for the last 30 mins of cooking.* Serve over egg noodles, mashed potatoes/cauliflower or rice.
*Make this recipe a little richer by adding 1/2 cup heavy cream at the end.
Mirepoix = Carrot, Celery, Onion
Cajun Mirepoix, aka the Trinity = Green Pepper, Celery, Onion
Pick it up at Krogers, frozen veg section. Best cooking shortcut, ever!