Tasty Tuesday -- Cream of Mushroom Chicken

I found a basic version of this recipe on the back of a can of Campbell's cream of mushroom soup a long time ago. At first I didn't think I would like it since I am not a huge fan of mushrooms, but this quickly became a family favorite. Once again, in order for my girls to eat the chicken, I have to rinse off the creamy stuff after it's cooking (they are so weird!). We always eat this meal served over rice, with steamed broccoli on the side. I always use those bags of cheap frozen chicken when making this. You can either use the tenderloins, or you can use chicken breast cut lengthwise (kitchen scissors will make cutting this very easy).

Cream of Mushroom Chicken

6-8 frozen tenderloins, thawed
2 cans cream of mushroom soup (any variety)
1/4 cup water
1 cup sliced yellow onion (more or less, depending on preference)
ground red pepper, to taste

Place onions in the bottom of a crockpot. Add chicken and rest of ingredients. Stir to incorporate. Cook on LOW 4-6 hours. (usually I will cook the first hour on HIGH just so I meet safety standards, and then I cook it on LOW the rest of the time)

The original recipe tells you to cook this dish in a skillet. I, however, hate standing there watching this stuff cook. The crockpot is soooooooooo stinkin' easy and makes the food taste that much better! If you cook this on an electric skillet or frying pan, cook only 6 tenderloins instead of 8. Also, only use 1 can of cream of mushroom and increase your amount of water to 1/2 cup. First you will need to heat a little bit of oil in the pan and onions and chicken. Brown the chicken on both sides. Add remaining ingredients and stir to incorporate. Cover and cook on med-low heat for 30 minutes, stirring occasionally.