Makes: 4 servings
Cook: 31/2 to 41/2 hours
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
11/2 teaspoons garlic salt, McCormick®
11/2 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
In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
Cover and cook on LOW setting for 31/2 to 41/2 hours.