Sunday, July 21, 2013

Fall Menu Recipe: Red Pepper Chicken

 
 
 
Red Pepper Chicken
 
4 boneless skinless chicken breasts
1 can (15 oz.) black beans drained and rinsed
1 jar (15 oz.) roasted red peppers, undrained
1 can (14 1/2 oz.) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 teaspoon salt
Pepper to taste
 
Hot cooked rice
 
Place the chicken in a slow cooker. In a bowl combined all the other ingredients. Pour over the chicken. Cover and cook on low six hours or until chicken is no longer pink. Serve over rice. 4 servings.
 
Source: Taste of Home Slow Cooker recipes
 
 
 
 

 

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