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Ingredients
1 Can cream of chicken soup, undiluted
3 Tablespoons flour
1/4 Teaspoon pepper
Dash of cayenne (red) pepper
1 Pound boneless, skinless chicken thighs; cut into cubes
1 Celery rib, chopped
1/2 Cup green pepper, chopped
1/4 Cup onion, chopped
1 (10 oz) Package frozen peas, thawed
2 Tablespoons diced pimento, drained (if desired)
Hot cooked rice
Instructions
In crockpot combine soup, flour, pepper and cayenne pepper, blend until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on LOW for 7 to 8 hours until meat juices run clear. Stir in peas and pimento. Cook 30 minutes longer or until heated through. Serve over rice.