Rayann's Southwest Chicken

• 4 bone-in chicken breasts
• 1 teaspoon paprika
• 2 (8 ounce) cans Rotel tomatoes & chilies
• 4 tablespoons Worcestershire sauce
• 1 tablespoon Frank's red hot sauce
• 1 medium onion, quartered
• 2 jalapeno peppers, seeded & sliced
• 3 carrots, scraped & cut into 1 inch chunks
• 1 (15 ounce) can black-eyed peas
• 2 cups okra pods (fresh or frozen)

1. Place chicken breasts in crockpot or slow cooker.
2. Mix paprika, Rotel, Worcestershire sauce & Louisanna hot sauce.
3. Pour over the chicken.
4. Place onion quarters, peppers & carrots on top of chicken pieces.
5. Cook on low for 6-8 hours or until the chicken juices run clear.
6. Add the black-eyed peas & okra, replace lid & cook an additional 45 minutes or until the okra is tender.

paprika, tomatoes, worcestershire sauce, s red, onion, peppers, carrots, blackeyed peas, okra pods

Taken from www.food.com/recipe/rayanns-southwest-chicken-128783 (may not work)