Red Hot Crock Pot Chicken

1 12oz. bottle of Franks Red Hot Sauce, or your favorite hot sauce.
1 large green bell pepper
1/2 of a medium red onion
Roughly 10oz of boneless skinless chicken breast, uncooked
Cilantro (optional)
Fresh Cracked Pepper (optional)
Sour Cream
1-2 cups instant white rice
Shredded Cheese, any variey

Cube the chicken, and cut the pepper and onion into chunks about the size of the cubed chicken. Pour the Franks Red Hot Sauce into the crockpot (Franks has less heat and more flavor, which is why I find it suitable for cooking situations. Feel free to use your favorite if you don't mind a lot of heat, as the cooking process can bring more heat out of it), and add the chicken, peppers, and onions. Season with your favorite seasonings (I use cilantro and fresh cracked pepper). Set the crock pot on low and cook for 8 hours.

Cook instant rice according to package directions.

Spoon a bed of white rice onto a plate. Using a ladle, spoon mixture from crock pot over rice. Top with shredded cheese and sour creme to taste.