Low Carb Artichoke Chicken With Roasted Red Peppers & Cheese

• 1 1/2 lbs boneless skinless chicken breasts, rinsed, dried and cubed
• 6 ounces roasted red peppers, chopped (canned work fine)
• 1 (15 ounce) can artichoke hearts, quartered
• 8 ounces Velveeta cheese, cubed (processed American Cheese)
• 2 teaspoons Worcestershire sauce
• 1 (10 ounce) can cream of mushroom soup
• 8 ounces cheddar cheese, shredded
• salt and pepper

1. In a 3 1/2 quart or larger slow cooker, combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, soup and stir lightly.
2. Cover and cook on low for six to eight hours.
3. About 15 minutes before serving, add shredded Cheddar cheese. Taste and add salt and pepper as needed.

chicken breasts, red peppers, velveeta cheese, worcestershire sauce, cream of mushroom soup, cheddar cheese, salt

Taken from www.food.com/recipe/low-carb-artichoke-chicken-with-roasted-red-peppers-cheese-458510 (may not work)