4 chicken breast halves, skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon vegetable oil
1 medium onion, chopped
1 small red pepper, chopped (or chopped roasted red pepper)
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1 can (14 1/2 oz) crushed tomatoes
1 package (10 oz) frozen peas
Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.
In a small bowl combine remaining ingredients, except frozen peas. Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice.