Ingredients:

-2 tablespoons extra-virgin olive oil
-4 pounds chicken breasts and thighs, rinsed and patted dry
-salt and pepper
-2 cans (10 3/4-ounces each) condensed golden mushroom soup
-2 teaspoons Italian seasoning
-1 packet (1.5-ounce) four-cheese sauce mix
-10 ounces mushrooms, sliced
-8 ounces frozen artichoke hearts
-1 cup frozen chopped onions
-1 medium red bell pepper, finely chopped

1. Heat oil in large skillet over medium-high heat
2. Season chicken with salt and pepper to taste
3. Working in batches, brown chicken on both sides in skillet
4. Transfer to plate and set aside
5. In a medium bowl, combine soup, Italian seasoning, and cheese sauce mix. Set aside
6. Combine mushrooms, artichoke hearts, onions, and bell pepper in a slow cooker
7. Add browned chicken and any accumulated juices
8. Pour soup mixture over chicken
9. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours