This recipe was originally found at stacymakescents.com.
Visit stacymakescents.com to view the original recipe. Why can't I see the full recipe?
Ingredients
| 3⁄4 | pound | chicken breast tenders cubed (you want the veggies to shine in this dish) |
| 1 | medium | onion chopped (about 1 cup) |
| 1 | cup | chopped green peppers |
| 2 | cans | diced tomatoes |
| 1 | teaspoon | salt |
| 1 | teaspoon | smoked paprika |
| 1 | teaspoon | dried thyme |
| 1⁄2 | teaspoon | minced garlic |
| 1⁄2 | teaspoon | chili powder (more if you really want some heat) |
| 1⁄4 | teaspoon | pepper |
| 1⁄4 | teaspoon | turmeric |
| Cayenne powder if you want the spice | ||
| 4 | cups | cooked rice |
| Parmesan, if desired | ||
| Combine all except rice and cheese in a crock. I use my 4 quart. | ||
| Cover and cook on low for 7-8 hours. | ||
| juice in the bottom. Serve mixture over rice with slotted spoon. You’ll have lots of |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes