Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 envelope onion mushroom soup mix
• 1 cup water
• 1/2 pound 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 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through.