Ingredients:

5 (6 ounce) boneless skinless chicken breasts
salt and pepper, to taste
4 medium russet potatoes, cut into 1.5 inch pieces
1 bell pepper, cut into 1.5 inch cubes
1 (9 ounce) jar peach preserves
1/2 cup chicken stock
3 1/2 teaspoons Madras curry powder
1/2 teaspoon ground cayenne pepper
1 TBSP minced fresh ginger

Directions:

Season the chicken breasts with salt and pepper, and place into a slow cooker. Add potatoes. Whisk together the preserves, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.
Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking. Add bell pepper cubes during the last 45 minutes.

No recipe needed on this one! Chicken breasts marinated in Lowrey’s lemon pepper sauce and broiled. Served with Trader Joe’s whole wheat cous cous (cooked in fat free chicken broth) and steamed broccoli. Really quick and yummy and actually healthy too! Had it all prepped and laid out ready to cook while I went to kickboxing class and Hot Guy finished cooking it and served it up. Even our picky toddler liked it!