This week’s bonus recipe is brought to you by Mrs. T from Across My Kitchen Table. Mrs. T is also an active member of the Seasonal Delights forum. She shared this Pepper Jack Chicken recipe with us back in January, and we have made it several times. It’s quick to prepare and the best part is that it cooks in the crockpot all day, making dinner nice and easy! We serve it with hot rice and a fresh salad.

Tender chicken, colorful pepper strips and a creamy pepper jack cheese sauce make a delicious topping for hot rice. Very warming for these cold winter nights.

Pepper Jack Chicken

Ingredients:
2 pounds boneless chicken breasts or tenders, cut into chunks
1 package frozen multicolor sweet pepper strips
½ cup chunky salsa
¼ teaspoon chili powder
3 tablespoons butter or margarine
3 tablespoons flour
¼ teaspoon salt
1 cup milk
½ to ¾ cup shredded pepper jack cheese

Instructions:

1. Gather ingredients. Place the first four ingredients (chicken, pepper strips, salsa, and chili powder) in a slow cooker, but do not turn on yet.

2. In a small saucepan over medium heat, melt the butter. Stir in the flour and salt and cook until bubbly.

3. Remove from heat and gradually stir in milk until smooth. Return to heat and cook, stirring often, until mixture is thickened.

4. Stir in the cheese until melted. Pour over ingredients in slow cooker. Stir to combine, then cover and cook on low for 5 to 6 hours.

5. Stir before serving with hot cooked rice.