sweet pepper chicken

6 boneless skinless chicken breasts

1 tablespoon vegetable oil

1 medium onion, halved and sliced

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup sour cream

Hot cooked rice

In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt slow cooker. Top with onions and peppers. Combine the soups and sour cream; pour over vegetables. Cover and cook on low for 4-5 hours. Serve over rice.

Suggestions: add sliced mushrooms with peppers and onions.

prep: 20

cook: 4 hours

servings: 6