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Spanish chicken

Yield: 6 Servings

Ingredients:

• 3 lb Chicken parts

Instructions:

-(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) 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

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