Crockot Chicken-Saffron Rice Soup

• 1 lb chicken breast halve, boneless, skinless & cut in 1-inch pieces
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 medium onion, chopped
• 1/2 cup roasted sweet red pepper, bottled, drained and cut into strips
• 1 garlic clove, minced
• 1/2 cup frozen peas
• 1 (15 ounce) package saffron flavored yellow rice mix
• 2 tablespoons sliced almonds, toasted

1. Place chicken in a 3-1/2 to 4 quart slow cooker. Stir in the tomatoes, beans, broth, artichoke hearts, chopped onions, sweet red pepper strips, and minced garlic. Cover and cook on LO heat 4 to 5 hours or HI heat for 2 to 2-1/2 hours.
2. Turn crockpot to HI heat and stir in frozen peas. Cover and cook 15 minutes longer. Meanwhile prepare the rice mix according to package directions.
3. To serve: Divide chicken mixture among bowls. Mound cooked rice in center. Sprinkle with toasted almonds.

chicken breast halve, tomatoes, chicken broth, hearts, onion, roasted sweet red pepper, garlic, frozen peas, yellow rice, almonds

Taken from www.food.com/recipe/crockot-chicken-saffron-rice-soup-422454 (may not work)