Sunday, January 8, 2012

Cheddar Bacon chicken

1 large onion, peeled and diced large
1 package (16-ounce) diced red potatoes, Reser’s®
1 cup frozen diced green pepper, Pictsweet®
4 boneless skinless chicken breasts, rinsed and patted dry
1 1/2 teaspoons garlic salt, McCormick®
1 1/2 teaspoons ground black pepper
1 can (10-ounce) condensed cheddar cheese soup, Campbell’s®
3/4 cup Bass Ale®
3/4 cup bacon crumbles, Hormel®
Fresh chives, finely chopped, for garnish


1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken. 4. Cover and cook on LOW setting for 31/2 to 41/2 hours. Serving ideas: Serve hot with chive garnish.

Review: This dish had a good amount of flavor and tasted great the next day as well.

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