Published: Wed, Jul 25
From Recipe is by Julie Kay.
Serves 4 to 6.
4 boneless, skinless chicken breasts, cut into pieces
2 Vidalia onions, chopped
1 green bell pepper, chopped
2 cups chunky salsa
1 cup frozen peas, slightly thawed
Cooked yellow rice
1. Put chicken into slow cooker and add in onions, bell pepper and 1 1/2 cups salsa. Reserve remaining salsa.
2. Cook on Low for 7 hours and add in peas and reserved salsa. Continue cooking for 1 hour on Low. Serve with cooked yellow rice.