Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can’t go wrong.
—JENNIFER TIDWELL FAIR OAKS, CA
PREP: 10 MIN. • COOK: 3 HOURS 10 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1 cup water
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas
1. Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.
2. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through.