Slow Cooker Spanish Chicken
I love the taste of Spanish cuisine. Slow cooking brings out the flavors of this dish. Put this dish over rice. It's a winner!
1 3/4 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 lb. Italian turkey sausage links, cut into 1-inch pieces (you may substitute with Portuguese sausage or Italian sausage).
1 large red bell pepper, chopped (1 1/2 cups)
1 cup chopped onions
2 cloves garlic, finely chopped
1 tsp. dried oregano leaves
1/2 to 1 tsp. crushed red pepper flakes
1 can (28 oz)diced tomatoes, undrained
1 can (6 oz) tomato paste
1 can uncooked regular long-grain white rice
2 cups water
1 can (14 oz) quartered artichoke hearts, drained
1 can (4 oz) sliced ripe olives, drained
1. Spray 3 1/2 - 4 quart slow cooker with cooking spray. Mix chicken, sausage, bell pepper, onions, garlic, oregano, pepper flakes, tomatoes and tomato paste in slow cooker. Cover; cook on low heat setting for 6 - 8 hours.
2. About 25 minutes before serving, cook rice in 2 cups water as directed.
3. Just before serving, stir artichoke hearts and olives into chicken mixture. Cover, cook until hot. Serve chicken mixture with rice.
Makes 6 servings.