Pepper Jack Chicken
- 6 boneless skinless chicken breast halves, cut into chunks
- 1 small green pepper, cut into thin strips
- 1 small sweet red pepper, cut into thin strips
- 1 small orange bell pepper, cut into thin strips
- 1 (10 3/4 ounce) cancondensed Campbell southwest-style pepper jack soup, undiluted
- 12 cup chunky salsa
- 18 teaspoon chili powder
- 1 12 cups hot cooked rice
- In a 3-quart slow cooker, combine the chicken, peppers, soup, salsa and chili powder.
- Cover and cook on low for 5-6 hours or until chicken juices run clear.
- Serve with rice.
chicken, green pepper, sweet red pepper, orange bell pepper, cancondensed campbell, chunky salsa, chili powder, rice
Taken from www.food.com/recipe/pepper-jack-chicken-272910 (may not work)