Arroz con Pollo

• 1 3-4 lb chicken, cut in pieces
• 1 can (14.5 oz.) Italian-style stewed tomatoes
• 10 oz. box frozen peas
• 1 can (14 oz.) chicken broth
• 3/4 cup roasted red peppers, drained and cut in strips
• 1 box (8 oz.) Spanish-style yellow rice mix
• 1 teaspoon garlic salt

1. Add all ingredients to crock. Stir until well blended.
   
2. Cover and cook on HIGH 4 hours or LOW 8 hours.

Serves:  4

Visit www.foodsafety.gov for information on safe internal cooking temperatures.