1 can cream of chicken soup
3 Tablespoons flour
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into cubes
1 stalk of celery, chopped
1 cup chopped green pepper
1 cup sliced carrots
1 package (10 oz.) frozen peas, thawed
hot cooked rice
1. Combine soup, flour and black pepper in crock pot, stir until smooth.
2. Stir in chicken, celery, carrots and green pepper.
2. Cover and cook on low 7 - 8 hours or until meat is cooked through.
3. Stir in peas. Cook 20 minutes longer. Serve over rice.