rDadsLife!

In light of the fact that this year I have the distinct pleasure of having all three of my boys in summer school and summer baseball thus turning my weeknights into a chaotic mess of dirty jock straps, muddy cleats, homework and Chardonnay I have been searching for as much time and peace as I can find.  And, due to the fact that gas in the Northern California region is $4.67 per gallon (If drilling in my back yard would get gas back to $2.87 I would vote yes this instant) making eating out more expensive than ever, I have been forced to find recipes even quicker than my usual suggestions.

So, for all of you out there who want a dish that is as delicious as it is easy to prepare and cook....this one is definitely for you.  This chicken recipe is cooked in the Crock pot with only 4 ingredients and less than ten minutes of prep time. A Crock pot recipe with chicken breast halves, bell peppers, cheese soup, and salsa.

What'cha need:

• 4 chicken breasts - boneless, without skin
• Red and green bell pepper strips (you can use diced peppers, but the strips seem to work much better)
• 1 can Campbell's Pepper Jack cheese soup
• 3 tbls Pace Medium chunky salsa

*** For a little extra kick you can add a small can of diced green chilies to this mix.

I typically serve this dish with rDad's Authentic Mexican Cheese Crisp (tortilla covered in shredded Colby cheese and heated in the oven until the cheese is melted and tortilla is crisp), salsa, Spanish Rice (straight out of the Rice A Roni box) and re-fried beans.  The kids go crazy for this dish and the entire dinner takes less than 30 minutes from box to plate.

Good luck and good eating!!

rDad

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