Chicken'N Olives
Submitted by chook
Chicken pieces slow-cooked in beer, tomato sauce, and pimento-stuffed green olives with garlic and bay leaves. A Mediterranean-style crockpot dinner served over rice.
YIELD
4 servingsPREP
15 minCOOK
7 hrsREADY
7 hrsToss it in the crock pot, walk away for seven hours, and come home to chicken that’s falling off the bone in a tangy olive and beer sauce.
Chicken pieces nestle into a mix of tomato sauce, beer, garlic, onion, bay leaves, and briny pimento-stuffed green olives. The slow cooker does all the work, melding those flavors into a rich, slightly Mediterranean sauce while you go about your day.
Serve it over fluffy rice and let the sauce soak into every grain. This is hands-off cooking at its most flavorful.
Pro Tips
- Use a lager or pale ale for the beer. Dark stouts can make the sauce taste bitter after hours of slow cooking.
- Make sure every piece of chicken is submerged in the sauce. Exposed chicken dries out even in a slow cooker.
- The olives get softer and milder the longer they cook. If you want a stronger olive punch, add half at the beginning and the rest in the last hour.
Ingredients
Directions
Rinse chicken pieces and pat dry.
Lightly season with salt and pepper.
Combine all ingredients except chicken and rice in crock pot; stir well.
Add chicken pieces, coating well; be sure all chicken is moistened.
Cover and cook on low setting for 7 to 9 hours.
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