Slow-Cooked Chicken a la King

prepared by and photo by Emily Doscher

Another winner to make in your slow-cooker.  Takes about 25 minutes to prep… walk away for a few hours… and presto!  A meal for the entire family to enjoy together.

Ingredients:
4 cups chopped cooked chicken or turkey
2 (10.75 oz) cans condensed cream of chicken soup
2 (4.5 oz) jars (drained weight) sliced mushrooms drained
3/4 cup chopped green sweet pepper (1 medium)
3/4 cup chopped celery
1 (5 oz) can evaporated milk
1/2 cup bottled roasted red sweet peppers, drained and coarsely chopped
1/2 cup chopped onion (1 medium)
3 tbsp dry sherry or dry white wine
1 tsp dried basil, crushed
1/2 tsp ground black pepper
1(10 oz) package frozen peas
4 or 5 English muffins, split and toasted; or hot cooked rice; or toast points

In a 4-to-5 quart slow cooker combine chicken, cream of chicken soup, mushrooms, green sweet pepper, celery, evaporated milk, roasted sweet peppers, onion, sherry, basil, and black pepper.

Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-3 1/2 hours.  Turn off cooker.  Stir in peas.  Cover and let stand for 10 minutes.

Serve chicken mixture over English muffin halves, hot cooked rice or toast points