What you need:
- 5-6 boneless skinless chicken breasts
- 1 c green pepper, chopped
- 1 c celery, sliced
- 4 oz can sliced mushrooms, drained
- 5-6 slices Swiss cheese
- 2 T cooking wine
- 103/4 oz can cream of chicken soup
- 2 T olive oil
- 1 T dried basil
- 1/8 t black pepper
What you do:
- Lightly brown chicken in olive oil in a large skillet. Place chicken
in crock-pot/slow cooker. Add celery, green pepper and
mushrooms. In a small bowl, combine soup, wine, basil and
black pepper and mix thoroughly. Pour over chicken and
veggies in crock-pot. Cook, covered, for 6 hours on low. Add
slices of cheese to each chicken breast. Cover and continue
cooking until cheese is melted about 15 minutes; serve.
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