CHICKEN COUNTRY CAPTAIN

1 (28 ounce) can diced peeled tomatoes
1 (15 ounce) can tomato sauce
1 medium onion, chopped
1 tart green apple, chopped
1 green bell pepper, chopped
1/3 cup raisins
1 1/2 tablespoons curry powder
3/4 teaspoon garlic pepper
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
1 1/2 cups converted white rice
6 skinless, boneless chicken breast halves, trimmed of fat (about 1 1/2 pounds)

In a 5-quart electric slow cooker, mix together the tomatoes with their liquid, tomato sauce, onion, apple, green pepper, raisins, curry powder, garlic powder, ginger, cayenne, and rice.

Cut each chicken breast half crosswise into 5 pieces. Stir the chicken pieces into the mixture in the slow cooker.

Cover and cook on the low heat setting about 3 1/2 hours, or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.

Servings: 5-6
Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton