Week night supper. I fixed this on one of those nights that we were all needing to eat at different times. It sure did beat grabbing sandwiches from a fast food place.
Gather up your ingredients: (You’ll see that I didn’t exactly follow the recipe. Substitute for what you have available in your pantry and fridge.)
boneless chicken breasts – I used 3
1 can cream of chicken soup – I doubled this
3 Tbs. flour – I forgot this ingredient, but I think it would make for a thicker sauce
dash of cayenne pepper (this would be good, but I forgot it)
1 celery rib, chopped
1/2 cup green pepper, chopped (I didn’t have any of this)
1/4 cup onion chopped
10 oz package of frozen peas (just pop them in frozen)
1 small jar pimentos, drained (the picture has 2 jars, but I only used 1)
Put all the ingredients in the crockpot. I always hesitate to say how long to cook something in the crockpot because different pots cook differently. Also, I freely adjust the cooking time based on what time I put the food on to cook and what time we need to eat it. Often I start things on high and then turn them down. Since that wasn’t helpful at all, I’ll say cook this on low for 6-8 hours or high 4-5 hours. But promise you won’t hold me to those cooking times!
After cooking, pull the chicken apart with a fork. Serve over rice. I didn’t have time to deal with rice that day, so we just toasted bread and served it over that.