Crock Pot Spanish Chicken

This is Nicole's friend Claudia... Nicole and Tripp got me a crock pot as a housewarming gift and I love it, I want to cook everything in it. I just tried this for the first time and it was delicious. It got the seal of approval from my boyfriend, probably the world's pickiest eater.

1 large onion, chopped
2 cloves garlic, finely chopped
1 large red bell pepper, chopped
1 tsp dried oregano
1/2 to 1 tsp crushed red pepper (I used a little more)
1 lb turkey sausages, cut into 1 inch pieces (I used spicy turkey sausage - we like things spicy)
1 3/4 lb boneless, skinless chicken halves, cut into 1 inch pieces
1 can (28 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 can (14 oz) artichoke hearts, quartered, drained**
1 can (4 oz) sliced ripe olives, drained (black olives)
Salt and pepper, to taste
1 packet of Sazon (the original recipe did not call for it, but I like it)

1. Mix all ingredients except artichoke and olives in slow cooker.

2. Cover and cook on low for 6 to 8 hours, until chicken is cooked and tender. Stir in artichoke hearts and olives; heat through. I put the olives in for the last thirty minutes of cooking time, so that some of their flavor could be incorporated into the sauce. Serve over white rice.

**I am not a fan of artichokes, so I replaced them with green pimento (spanish olives) about 20 olives sliced into thirds.

Enjoy!