Ingredients

• 1 pound boneless, skinless chicken breast, cubed
• (11⁄2-inch)
• 3 cups reduced-sodium fat-free chicken broth
• 1 cup each: chopped onion, green and red
• bell pepper
• 2 cloves garlic, minced
• 1/4 teaspoon crushed saffron threads (optional)
• 1 cup uncooked converted long-grain rice
• 1–2 tablespoons dry sherry (optional)
• 1 cup frozen peas, thawed
• Salt and cayenne pepper, to taste

Method

Combine all ingredients, except rice, sherry, peas, salt, and cayenne pepper, in slow cooker; cover and cook on low 5 to 6 hours, adding rice during last 2 hours and sherry and peas during last 20 minutes. Season to tastewith salt and cayenne pepper.