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