-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