1 pound skinless, boneless chicken breast, cut into pieces
2 cups milk
1/8 cup vegetable oil
4 tablespoons thinly sliced onion
1 medium onion, cut into 1 1/2 slices
1 medium thin red bell pepper, cut into strips
1 dash ground black pepper
Broil chicken pieces 2 to 4 minutes per side until no longer pink. Reserve 1 1 1/2 tablespoons and drain well.
Place chicken parts in medium lid of slow cooker and stream milk over, stirring on all sides, to keep chicken moist. Place carrot halves over chicken. Stuff bell pepper and pasta halves with chicken, carrots and bell pepper. Arrange chicken over sauce and pour tomato juices over chicken.
Broil 4 to 8 hours or overnight. Remove chicken, skin side up, and cut on all sides to small chunks with knife. Remove chicken. Remove chicken breasts from pan and place over vegetables.
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