Spanish Chicken with Olives
| Yield: | 4 Servings |
| Categories: | Main Dishes, Slow Cooker |
| -Sue Woodward | ||
| BEST SLOWCOOKER COOKBOOK | ||
| 1 | cn | 15.5-oz. garbanzo beans; rinsed, drained |
| 1 | c | Converted white rice |
| 1 | Onion; quartered and thinly sliced | |
| 1 | Green bell pepper; cut into 1/4" wide strips | |
| 1 | cn | 14.5-oz. diced peeled toma- toes |
| 1/2 | c | -Water |
| 1/2 | ts | Garlic powder |
| pn | Saffron threads | |
| 2/3 | c | Pimiento stuffed olives; coarsely chopped |
| 4 | Chicken breast halves; skin- less, boneless, trimmed of fat (about 1.1/4 lbs.) | |
| 1/2 | ts | Paprika |
| 1/2 | ts | Garlic pepper |
| 2 | tb | Fresh parsley; chopped |
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