4 chicken breast halves, skin removed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 tbsp. olive oil
1 large onion, chopped
1 small red pepper, chopped (or chopped roasted red pepper)
3 cloves garlic, minced
1/2 tsp. dried rosemary
1 can (14-1/2 oz.) crushed tomatoes
1 pkg. frozen peas (10 oz.)

Put 1-1/2 cups of rinsed rice in slow cooker; cover with an 1-1/2 inches chicken broth or water.

Season chicken breasts with salt, pepper and paprika. Brown chicken in olive oil. Put in crock pot over rice.

Combine ingredients in a small bowl, except peas. Pour over chicken.

Cook on low 7-9 hours or cook on high 3-4 hours. Check occasionally, adding water/broth as needed.

Add peas 1 hour before serving.