salt and pepper to taste
1 clove garlic, crushed
1 tsp. oregano
2 tsp. chili powder
6 chicken breasts (skinless and boneless)
1/2 c. chicken broth
2 tbsp. wine
1 (10 oz.) frozen peas, thawed
2 c. cooked rice
2 tbsp. fresh cilantro, chopped

In a small bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spices over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas. Cover and cook on high for 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.