Recipe: Spanish Chicken (with Italian sausage, artichoke hearts, and olives) (crock pot)

SPANISH CHICKEN

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

Spray inside of 3-1/2 to 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 sausage and chicken are no longer pink in center.

Stir in artichoke hearts and olives; heat through.

Serve with cooked rice.

Servings: 6
Source: Betty Crocker Classic Cookbook #159, February 2000