Spanish Chicken

Prep Time: 15 Minutes

Cook Time: 480 Minutes

Ready In: 495 Minutes

Servings: 6

This recipe is from a February 2000 Betty Crocker Slow Cooker Meals magazine.

Ingredients:

1 large onion, chopped (1 cup)

2 garlic cloves, finely chopped

1 large red bell pepper, chopped (1 and 1/2 c)

1 teaspoon dried oregano leaves

1/2-1 teaspoon crushed red pepper flakes

1 lb turkey italian sausage, cut into 1-inch pieces

1 3/4 lbs boneless skinless chicken breast halves, cut into 1-inch pieces

1 (28 ounce) can diced tomatoes, undrained

1 (6 ounce) can tomato paste

1 (14 ounce) can artichoke hearts, quarters drained

1 (4 ounce) can sliced ripe olives, drained

3 cups hot cooked rice

Directions:

1. Spray inside of a 3 and 1/2 to 4 quart slow cooker with cooking spray.
2. Mix all ingredients together except artichoke hearts, olives and rice in slow cooker.
3. Cover and cook on low heat setting 6-8 hours or until sausages and chicken are no longer pink in center.
4. Stir in artichoke hearts and olives.
5. Heat through.
6. Serve with cooked rice.

By RecipeOfHealth.com