Title: Spanish Chicken
Categories: Crockpot
Yield: 6 Servings

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)

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