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1
In a 3-qt.
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slow cooker, combine soup, flour, pepper and cayenne until smooth.
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Stir in chicken, celery, green pepper and onion.
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Cover and cook on low for 4-5 hours or until meat juices run clear.
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Stir in peas and pimientos.
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Cook 30 minutes longer or until heated through.
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Serve with rice.
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My Note: I have made this several times.
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9
It is much better if you use 2 cans of cream of chicken soup so there is more sauce for over the rice.
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10
I thicken it a bit at the end with some cornstarch until it's the consistency I like.
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11
You don't want it too thick though, because the rice will soak up the tasty sauce.
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I add garlic and a couple diced carrots and some extra seasoning like Emeril's Essence.
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13
I add fresh parsley at the end too.
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14
This really is a good recipe.
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15
I actually liked it better the 2nd day after it had thickened some.
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16
This is really good.
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I made some changes to reduce the fat/calories a bit.
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18
I use the 98%FF cream of chicken and a little less chicken with more veggies.
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19
I use frozen peas and carrots and add about a teaspoons of garlic powder.
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20
I love slow cooker meals and this one turns out great every time.
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21
This is a good, old-fashioned recipe for everyone's recipe file, in my opinion.
