Spanish Chicken
Contributed by Diane S.

Recipe By     : Betty Crocker Slow Cooker Meals Feb 2000
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken & Poultry                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion (about 1 cup) -- chopped
   2      cloves        garlic -- finely chopped
   1      large         red bell pepper (about 1 1/2 cup) -- chopped
   1      teaspoon      dried oregano leaves
     1/2  teaspoon      crushed red pepper
   1      pound         turkey Italian sausages -- cut into 1" pieces
   1 3/4  pounds        boneless, skinless checken breast halves -- cut into
   1      can           diced tomatoes (28oz) -- undrained
   1      can           tomatoe paste (6 oz)
   1      can           artichoke heart quarters (14 oz) -- drained
   1      can           sliced ripe olives (4 oz) -- drained
   3      cups          hot cooked rice

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 sausages and
chicken are not longer pink in center.  Stir in artichoke hearts and
olives; heat through.  Serve with cooked rice.

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NOTES : Substitution:  For an authentic flavor, use pitted Kalamata or
Greek olives instead of the ripe olives.

Did you know?
Turkey sausage is low in fat but still high in flavor.  Check the label on
the sausage to make sure it is made with turkey breast, which is lower in
fat than turkey sausage made with dark meat.