Cheddar Beer Chicken

This recipe was good, but could use some minor tweaking...3.5 stars

Really, the only thing I did "off-recipe" was use a different beer. Obviously, you would want to follow the rule "dont cook with it unless you'd drink it" but I suspect any beer would work. In case you're wondering, I used Yeungling's traditional Lager (delicious, I might add).
I think the recipe would actually be heartier with less bite if you omit the peppers.

Ingredients

Makes: 4 servings

Cook: 31/2 to 41/2 hours

• 1 large onion, peeled and diced large

• 1 package (16-ounce) diced red potatoes, Reser’s®

• 1 cup frozen diced green pepper, Pictsweet®

• 4 boneless skinless chicken breasts, rinsed and patted dry

• 11/2 teaspoons garlic salt, McCormick®

• 11/2 teaspoons ground black pepper

• 1 can (10-ounce) condensed cheddar cheese soup, Campbell’s®

• 3/4 cup Bass Ale®

• 3/4 cup bacon crumbles, Hormel®

• Fresh chives, finely chopped, for garnish

Directions

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.

2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.

3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.

4. Cover and cook on LOW setting for 31/2 to 41/2 hours.
   
   Serving ideas: Serve hot with chive garnish.

http://sandralee.com/recipes/slow-cooker/cheddar-beer-chicken/547