Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1 envelope onion mushroom soup mix1 cup water1/2 pound sliced baby portobello mushrooms1 medium onion, chopped4 garlic cloves, minced2 cups frozen peas, thawed
Preparation
Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.
Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through.
