2 tablespoons extra virgin olive oil
Salt and pepper, to taste
2 cans (10 3/4 ounces each) Campbell's condensed golden mushroom soup
2 teaspoons Italian seasoning
1 packet (1 1/2 ounces) Knorr four cheese sauce mix
10 ounces sliced mushrooms
8 ounces frozen artichoke hearts
1 cup frozen chopped onions
1 medium red bell pepper, diced fine
In a medium mixing bowl, stir to combine mushroom soup, Italian seasoning and cheese sauce mix. Set aside.
To slow cooker, add mushrooms, artichoke hearts, onions and bell pepper. Add browned chicken and any accumulated juices. Pour sauce mixture over chicken.
Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours.
Source: Sandra Lee Semi-Homemade Cooking 2  by Sandra Lee