5 lb. frozen chicken tenderloins, defrosted

4 c. homemade cream soup (I used mushroom and potato)

1/2 c. chopped onion

1/4 c chopped peppers

2 large carambola, diced

8 oz. sliced mushrooms

2 sprigs rosemary, chopped

1 tsp. thyme

1/3 c. sherry

corn starch to thicken

1/4 lb. bacon, cooked and crumbled

Combine onion, peppers, mushrooms, carambola, and bacon in skillet with a little olive oil or butter to taste.


Cook 3-4 minutes.  Add 2 Tbsp. sherry and deglaze.

Place chicken tenderloins in crock pot.  Pour vegetables over.  Pour soup over.

Cook on low 7-8 hours

Serve over rice