Recipe: Spanish Chicken (crockpot)

Spanish Chicken

1 large onion, chopped
2 cloves garlic, finely chopped
1 large red bell pepper, chopped
1 teaspoon dried oregano leaves
1/2 to 1 teaspoon crushed red pepper
1 pound turkey Italian sausages, cut into 1-inch pieces
1 3/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
1 can (28 ounces) diced tomatoes, undrained
1 can(6 ounces) tomato paste
1 can (14 ounces) artichoke heart quarters, drained
1 can (4 ounces) sliced ripe olives, drained
3 cups hot cooked rice.

Spray inside of 3 1/2-4 quart slow cooker with cooking spray.

Mix all ingredients except artichoke hearts, olives and rice in slow cooker.

Cover and cook on low heat setting 6 to 8 hours or until sausages and chicken are no longer pink in center.

Stir in artichoke hearts and olives; Heat through. Serve with cooked rice.

Servings: 6