CROCK POT CHICKEN A LA KING

CROCK POT CHICKEN A LA KING 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 3 tablespoons all-purpose flour 1/4 teaspoon pepper Dash cayenne pepper 1 pound boneless skinless chicken breasts, cubed 1 celery rib, chopped 1/2 cup chopped green pepper 1/4 cup chopped onion 1 package (10 ounces) frozen peas, thawed 2 tablespoons diced pimientos, drained Hot cooked rice In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7-8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.