Slow Cooker Chicken With Olives |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This recipe has a bit of Spanish influence, but easy to make and great to eat. Ingredients:
3 large potatoes, peeled and cut in half |
1 large green bell pepper, cut into strips |
1 medium onion, chopped |
3 garlic cloves, crushed |
1 (15 ounce) can tomato sauce |
1/2 cup chicken broth |
1/2 cup pimento stuffed olive |
1 teaspoon olive oil |
1 tablespoon tomato paste |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 bay leaf |
6 chicken legs with thigh, skin and fat removed (about 3 lb.) |
Directions:
1. Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
2. Add chicken, stir until well mixed.
3. Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
4. Discard bay leaf.
5. Remove excess fat on the chicken before adding to the post.
6. I made 1/2 the recipe with success.
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