4 boneless, skinless chicken breast halves - cut in cubes
1 tablespoon vegetable oil
1 pound diced onion
1/2 medium red bell pepper, seeded and minced
2 cups shredded Cheddar cheese
2 large carrots, cut into 1 inch rounds
2 (16 ounce) cans sliced mushrooms
2 (4 ounce) cans crushed cornflakes cereal
2 cups shredded Colby-Monterey Jack cheese
1 (16 ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons crushed red pepper flakes
1/2 teaspoon cayenne pepper
Place chicken in slow cooker.
In a shallow dish, cook onion, red bell pepper, cheese, carrots, mushrooms, Cheddar cheese, carrot, and mushrooms according to package directions. Mix all ingredients well.
Bake chicken in preheated oven for 45 minutes to 1 hour, or until chicken is cooked through and juices run clear.
Stir cream into chicken mixture, then stir into remaining mix. Top with tomato paste, Worcestershire sauce, brown sugar, vinegar, balsamic vinegar, crushed red pepper flakes, and cayenne pepper.