CATALINA CHICKEN

2 lbs chicken breast tenders, rinsed

2 green bell peppers, cut into large strips
1 red bell pepper, cut into large strips
1 yellow bell pepper, cut into large strips
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon pepper
1 cup Catalina-style bottled salad dressing
2 1/2 tbsp frozen orange juice concentrate, thawed

Layer the bell peppers in the bottom of a crock-pot or slow cooker.

Combine the salt, black pepper, and lemon pepper together in a small bowl or cup; sprinkle evenly over both sides of the chicken strips.  Layer atop the bell peppers.

In a 2-cup glass measuring cup combine the salad dressing and orange juice concentrate; pour over the chicken.

Place lid on cooker and cook on low for approximately 4 hours.

Suggestion: Serve over brown rice.
Yield: 4 servings
Note: I got the basic idea for this recipe from a Sandra Lee Semi-Homemade Recipe.