1 1/2 lb. boneless, skinless, chicken breasts cubed
1 (10 oz.) can cream of chicken soup
3 tbsp. all-purpose flour
1/4 tsp. pepper
1 (9 oz.) pkg frozen peas & onions, thawed and drained
2 tbsp. chopped pimentos
1/2 tsp. paprika

Place chicken in a slow cooker.

In a bowl, combine soup, flour, and pepper. Spoon over chicken; do not stir. Cover and cook on HIGH setting for 2 1/2 hours, or on LOW setting for 5 to 5 1/2 hours.

About 20 to 30 minutes before serving, stir in remaining ingredients. Cover and cook in HIGH setting for 20 to 30 minutes longer.

Submitted by: Judy Brannock