CROCK POT SPANISH CHICKEN

Name: CROCK POT SPANISH CHICKEN Recipe
Yield: 6
Ingredients: Onions raw 1 cup chopped; Garlic 2 cloves; Peppers sweet red fresh 1.5 cup chopped; Dried Oregano 1 tsp; Crushed Red Pepper 1/2 - 1 tsp; Italian Turkey Sausage - 1 pound cut into 1 inch pieces; Chicken Breast skinless & boneless 1 1/2 pounds; Diced Tomatoes 28 oz undrained; Tomato Paste 1 can (6 oz); Artichoke Hearts - quartered canned 14 oz drained; Sliced Ripe Olives canned 4 oz drained

Number of Servings: 6

Ingredients

Onions, raw, 1 cup, chopped Garlic, 2 cloves Peppers, sweet, red, fresh, 1.5 cup, chopped Dried Oregano, 1 tsp Crushed Red Pepper 1/2 - 1 tspItalian Turkey Sausage - 1 pound cut into 1 inch piecesChicken Breast skinless & boneless 1 1/2 poundsDiced Tomatoes 28 oz undrainedTomato Paste, 1 can (6 oz) Artichoke Hearts - quartered, canned, 14 oz drainedSliced Ripe Olives, canned 4 oz drained

Directions

1. Mix all ingredients except artichoke hearts and olives in slow cooker.
2. Cover and cook on low heat setting 6-8 hours or until sausages and chicken are no longer pink in center.
3. Mix in artichoke hearts and olives and heat through.

Number of Servings: 6

Recipe submitted by SparkPeople user URSULA125.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving