Zesty Mexican Chicken (crockpot)

Ingredients:

* 6 boneless skinless chicken breast halves (4 ounces each)
* 1 can (14-1/2 ounces) diced tomatoes
* 1 large onion, chopped
* 1 medium green pepper, chopped
* 3 garlic cloves, minced
* 2 tablespoons lime juice
* 1 tablespoon hot pepper sauce
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups hot cooked rice

Directions:
Place chicken in a 3- or 4-qt. slow cooker coated with cooking spray.
In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.
Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

This was really easy to make and pretty good. I love crockpot chicken, it always comes out so tender. This is also what I would consider a budget friendly meal. I used one pound of chicken and cut it into smaller bite sized pieces instead of using the chicken breasts halves the recipe calls for.