Spanish Chicken With Olives For The Crock Pot

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 15 ounces garbanzo beans, rinsed and drained
• 1 cup converted rice
• 1 onion, quartered and thinly sliced
• 1 bell pepper, cut into 1/4-inch strips
• 14 ounces diced peeled tomatoes
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1 pinch saffron, thread
• 1 pinch cayenne pepper
• 2/3 cup olive, coarsely chopped
• 4 boneless skinless chicken breast halves
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic pepper seasoning
• 2 tablespoons parsley, chopped

Recipe

• 1 put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
• 2 place chicken on top; season with paprika and garlic pepper.
• 3 cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
• 4 mix in the remaining olives and serve garnished with parsley.