Chicken in the Garden
Ingredients
- 2 T. olive oil
- 2 T. butter
- 4 boneless, skinless chicken breasts
- 1 onion sliced
- carrots peeled and cut into 2-inch pieces
- 10 3/4 oz. can cream of chicken soup
- 1 c. Cheddar cheese shredded
- 1/2 c. sherry or Marsala wine, Optional
- 16 oz. frozen peas
Instructions
- Heat oil and butter in a pan until butter is melted. Add chicken breasts; cook until golden and set aside. Place onion slices and carrots in a slow cooker. Arrange chicken breasts on top of carrots; set aside. Mix together soup, cheese and sherry or wine, if using; pour over chicken mixture. Cover and cook on low setting for 6 hours. Add frozen peas; mix well and continue to cook for an additional hour.
