Chicken And Olives Crock Pot Recipes

SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES

Steps:

• Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
• Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
• Transfer chicken to slow cooker.
• Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
• Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
• Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
• Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.

CROCK POT ARTICHOKE, CHICKEN AND OLIVES

Steps:

• Rinse chicken& set aside.
• In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
• Stir in tapioca, curry powder, thyme, salt,& pepper.
• Add chicken.
• Spoon some of the tomato mixture over chicken.
• Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
• Serve with hot cooked couscous.
• Serves 6.

SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT

Steps:

• 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.
• Place chicken on top; season with paprika and garlic pepper.
• Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
• Mix in the remaining olives and serve garnished with parsley.

SLOW COOKER CHICKEN WITH OLIVES

Steps:

• Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
• Add chicken, stir until well mixed.
• Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
• Discard bay leaf.
• Remove excess fat on the chicken before adding to the post.
• I made 1/2 the recipe with success.

CHICKEN AND OLIVES (CROCK POT)

Steps:

• Rinse the chicken pieces and pat dry; lightly season with salt and pepper.
• Combine all the ingredients except the chicken and the rice in the crock pot; stir well.
• Add the chicken pieces to the crock pot, coating well; be sure all pieces are moistened.
• Cover and cook on low for 6 to 9 hours.
• Serve chicken and sauce over hot fluffy rice.

CROCK POT CHICKEN AND RICE WITH BLACK OLIVES

Steps:

• Heat oil in skillet and brown chicken over medium heat.
• While chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, Tabasco, bay leaf, and thyme in a mixing bowl.
• Remove browned chicken from skillet and season to taste with salt and pepper.
• Add chicken to crock pot and cover with sauce.
• Cover and cook on low for about 8 hours.
• Remove chicken and turn crock pot to High.
• Thoroughly mix corn starch and water, then add to crock pot liquid.
• Place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes.
• Add olives to thickened sauce.
• Place chicken on a bed of rice and cover with sauce.

SLOW COOKER CHICKEN MARBELLA

Steps:

• In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
• Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
• Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.