- 2 pounds dove breasts
- 1 can diced tomatoes with chilies (not 2 like pictured below)
- 1 poblano pepper, chopped
- 2 jalapenos, chopped
- 1 recipe homemade cream of mushroom soup (or 2 cans Campbell's + 1 onion chopped)
- salt and pepper to-taste
As with all crock-pot recipes, this is pretty easy: dump, mix, and cook.
I cooked it on low for 6 hours.
Sorry, no plated picture this time, my fiance and I both took it for work lunches this week so I didn't get a chance to get a "pretty" picture.
I served it over quinoa, but it would also be great over rice, mashed potatoes, or flat wide egg-noodles.