Cheddar-Beer Chicken

Well - tonight I made another new meal for the guys.  Good thing they like to try things!  (Good or Bad).  Tonight's meal was okay.  I modified the recipe a bit (partly because I don't eat onions, I didn't have bacon and didn't have Bass Ale)!  

The recipe I made:
1 package diced frozen hash-browns

1 red sweet onion (sliced - not chopped so I could pick it out)
5 boneless skinless chicken breasts, rinsed and patted dry
garlic salt
black pepper
3/4 cup Blue Moon Honey Wheat
1 can condensed cheddar cheese soup

Spray crock pot with PAM spray (I used Walmart brand - haha).  Sprinkle hash-browns in the crock pot.  Add peppers.  Pat dry chicken breasts, sprinkle with garlic and pepper.  Lay on hash-browns.  Mix soup and beer together.  Pour over chicken.  Cook in crock pot on low 6-8 hours.  The chicken got pretty dried out because they cooked about 11 1/2 hours.  Between going to work and coming home - we weren't able to eat early enough.  But it was still pretty tasty.  

The original recipe

1  large onion, peeled and diced large 
1  package (16-ounce) diced red potatoes, Reser’s® 
1  cup frozen diced green pepper, Pictsweet® 
4  boneless skinless chicken breasts, rinsed and patted dry 
11/2  teaspoons garlic salt, McCormick® 
11/2  teaspoons ground black pepper 
1  can (10-ounce) condensed cheddar cheese soup, Campbell’s® 
3/4  cup Bass Ale® 
3/4  cup bacon crumbles, Hormel® 
Fresh chives, finely chopped, for garnish

Directions:
In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
Cover and cook on LOW setting for 31/2 to 41/2 hours.
Serving ideas: Serve hot with chive garnish.