Ingredients:

4 boneless skinless chicken breast halves 6 oz. each)

1 envelope onion mushroom soup mix

1 cup water

1/2 lb. sliced baby portobello mushrooms

1 medium onion, chopped

4 garlic cloves, minced

2 cups frozen peas, thawed

Directions:

1. Place chicken in a 3 qt. Slow Cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.

2. Cook, covered, on low for 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165 degrees). Stir in peas, cook, covered, 10 minutes longer or until heated through.

Bon Appetit!