Serves: 4
Total Calories: 232

1 pound chicken breast, boneless, skin removed
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 pound bulk Italian sausage
2 vegetable oil to 3
3 tomatoes medium, peeled, cut up and juice reserved
1 (6-ounce) can tomato juice (about 3/4 cup)
3/4 cup long grain rice uncooked converted
1/2 cup water
1 teaspoon chicken bouillon
1/2 teaspoon Italian seasoning, dried crushed
1/2 cup onion chopped
1/2 cup green bell peppers diced
1 garlic large, minced

Preparation Time: 25 minutes
Slow Cooker Cooking Time: 2 1/2 to 3 hours on high or 5 to 6 hours on low
Last-Minute Cooking Time: none
1. If desired, coat inside of slow cooker with non-stick spray. Cut chicken into 3/4 -inch pieces. In a plastic bag, mix flour, salt and pepper. Add chicken and shake until chicken is well coated set aside.

2. In a medium skillet, crumble sausage. Over medium heat, brown sausage. Remove sausage and drain on paper towels. Place in a slow cooker. Discard drippings.

3. In same skillet over medium-high heat, brown chicken in oil. Transfer chicken to slow cooker.

4. Place tomatoes with liquid, tomato juice, rice, water, bouillon granules and Italian seasoning in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Top with onion, green pepper and garlic and stir.

5. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until rice, vegetables and chicken are very tender.

6. Stir before serving.

Serve with steamed broccoli or buttered peas.

Nutritional Facts:

Serves: 4
Total Calories: 232
Calories from Fat: 11

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