Teaspon Rosemary

Teaspon Rosemary

Ingredients:
1/4 teaspon pepper
1/4 teaspoon paprika
1 tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped
1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves

Directions:
1 14 1/2 ounce can crushed tomatoes
1 10 oz package frozen peas
Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil over
medium-high heat. Add chicken and brown. Put chicken in the Crock-pot.
In a small bowl, combine remaining ingredients except the peas. Pour over chicken.
Cover: cook on Low 7-9 hours (High 3-4 hours) One hour before serving, add peas.
Serve over rice.
Makes 4 servings.
CROCKPOT ARTICHOKE, CHICKEN AND OLIVES