| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Crockpot |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken parts (skinless is best) |
|
|
Salt, pepper & paprika to taste |
|
|
Garlic salt (optional) |
| 1 |
cn |
6 oz-tomato paste |
| 3/4 |
c |
Beer (or white wine) |
| 3/4 |
c |
Stuffed olives with liquid (I like to cut the olives in half) |
INSTRUCTIONS
Season washed and cut up chicken with salt, pepper, paprika and garlic
salt, if desired. Place in Crock-Pot. Mix tomato paste and beer together
and pour over chicken. Add olives. Cover and cook on Low 7 to 9 hours.
Serve over rice or noodles. This recipe may be doubled for the 5-quart
Crock-Pot. Origin: Rival Crock Pot Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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