-1 can (10 3/4 oz) condensed cream of chicken soup -3 TBS. flour -1/4 tsp. pepper -dash cayenne pepper -3 to 4 boneless skinless chicken breasts; cubed -1 celery rib; chopped -1/2 cup chopped green pepper -1/4 cup chopped onion -1 package (10oz) peas; thawed -small jar diced pimientos; drained -Hot cooked rice

In slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice