• Cut up chicken breasts into bite sized pieces.  Mix flour and cream of chicken soup together along with the pepper.  Cook on high for 2.5 hours or low for 5 hours.  Add 2 cans of peas and paprika.  Stir well.  Add in flour or instant mashed potatoes to thicken.  (We used the potatoes with great results.)  Let cook for another 30 minutes.  Enjoy!  We topped ours with cheese....just because we can.

Freezer to Slow Cooker Directions:

• If chicken is already thawed when you bought it, cut it into bite sized pieces.  If it's not, you can wait and cut it up with scissors in the slow cooker after it's cooked.  Mix flour, pepper and cream soup together.  Place chicken and soup mixture into gallon size freezer safe bag.  Label, Lay Flat & Freeze.  On cooking day, follow instructions in recipe above.