1 large onion, peeled & diced large
1 package (16 ounce) diced red potatoes, fresh
1 cup diced green pepper, fresh
4 boneless skinless chicken breasts, rinsed and patted dry
1 1/2 tsp garlic salt
1 1/2 tsp ground black pepper
1 can (10 ounce) condensed cheddar cheese soup
3/4 cup Bass Ale
3/4 cup bacon crumbles (Jill used turkey bacon)
Fresh thives, finely choped, for garnish

Directions

In a 5-quart slow cooker, combine onion, potatoes and green peppers.
Season both sides of chicken breast with garlic salt & pepper. Place in slow cooker on top of vegetables.
In a small bowl, stir together cheddar soup, Bass Ale & bacon crumbles. Pour over chicken.
Cover and cook on LOW setting for 3 1/2 to 4 1/2 hours.

Serve hot with chive garnish.

Jill also notes: Next time I make this, I’m going to omit the potatoes from the recipe, and make mashed potatoes on the side.