Slow Cooker Recipes
Spanish Chicken with Olives
Ingredients
- 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
- 1 cup converted white rice
- 1 onion, quartered and thinly sliced
- 1 green bell pepper, cut into 1/4-inch wide strips
- 1 (14 1/2 ounce) can diced peeled tomatoes
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon saffron threads
- 2/3 cup pimiento stuffed olives, coarsely chopped
- 4 boneless, skinless chicken breast halves, trimmed of fat (about 1 1/4 pound)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
Instructions
- In a 3 1/2 or 4 quart slow cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron and 1/3 cup of the olives.
- Top with the chicken.
- Season with the paprika and garlic powder.
- Cover and cook on LOW for about 4 hours or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.
- Mix in the remaining 1/3 cup olives.
- Serve garnished with parsley.