Hunter’s Chicken

3 pounds of frozen, boneless, skinless chicken breasts

1 jar (24 to 26 ounces) spaghetti sauce

1 whole onion, chopped

1 whole green pepper, chopped

1 pint of mushroooms (optional)

1 teaspoon of Lawry’s Season Salt

1 pinch of red pepper flakes

Put all ingredients in a large slow cooker.  Cook on medium heat for six hours.

You can thicken the sauce with two tablespoons of corn starch mixed into 1/2 cup of water.  Best when served with cooked, white rice