|Recipe for Slow Cooker Creamy Chicken and Peppers with Orzo|
1/2 cup diced onion
1 green pepper, diced
1 tsp cumin
1 tsp chili powder
1 Tbsp canola or vegetable oil
1 Tbsp tomato paste
4 boneless, skinless chicken thighs (they can be frozen or thawed)
1 (13.75 oz) can cream of chicken soup
1 Tbsp minute tapioca
1 (4 oz) can diced green chile peppers
Salt and pepper
Hot cooked orzo pasta
1. Place chicken in bottom of slow cooker.
2. Combine onion, peppers, cumin, chili powder, oil and tomato paste in microwave safe bowl. Microwave for 4-5 mintues, stirring every minute until onions are soft. Add in the soup, tapioca and green chile peppers and stir until combined. Pour mixture over the chicken.
3. Cover and cook on LOW for 4-6 hours (may need more time if the chicken is frozen). When chicken is tender, remove and place on a cutting board. Cut into bite size pieces or shred and then add back into the slow cooker.
4. Salt and pepper to taste. Serve chicken and sauce over orzo.