4 roasted peppers (from a jar!), cut up roughly with scissors
6 chicken thigh fillets, halved if very large.
1 tsp mild chilli powder
295g can condensed mushroom soup
Put the pepper into the bottom of an ovenproof dish (or, indeed, in the slow-cooker). Put the pieces of chicken into a plastic bag, add the chilli powder and give it a good shake about. This is by far the easiest way, but if you prefer, put the chilli powder on a plate and roll the chicken in it. Pour and scrape the soup over the top of the chicken, it won't look like enough, but slap it about with a spatula to get a bit of the soup over all the bits of chicken. Cover the dish with foil and stick it in a 180°c oven for 45 minutes or so. Do all this in the morning, if you're using the slow-cooker, forget about the foil, stick the lid on and leave it on LOW all day. Serve with rice, though noodles are also a very acceptable side dish.