When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish. Brimming with tender chicken and colorful vegetables, it smells so good while cooking. —Eleanor Mielke, Snohomish, Washington

Ingredients

• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3 tablespoons all-purpose flour
• 1/4 teaspoon pepper
• dash cayenne pepper
• 1 pound boneless skinless chicken breasts, cubed
• 1 celery rib, chopped
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 package (10 ounces) frozen peas, thawed
• 2 tablespoons diced pimientos, drained
• hot cooked rice

Directions

1. In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion.
2. Cover and cook on low for 7-8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.