Spanish Chicken in Crock Pot (Cindy)

 Ingredients:

• Whole chicken approximately 4 pounds with giblets and organs removed. Rinse and drain on paper towels.
• 1 bottle or can of beer
• 1 6 ounce can of tomato paste
• One jar of pitted green olives and juice

Directions:

• Place chicken in crock pot with breast side up
• Mix the beer and tomato paste in a mixing bow then add to the crock pot.
• Dump the entire jar of olives and juice into the crock pot. Then cover.
• Baste chicken with sauce every hour.

Cook on low for 6 hours then turn to high for about 30 minutes. Carefully remove chicken from crock pot and place on cutting board and separate white and dark meat. Reserve the sauce and place in a gravy boat and allow fat to rise to surface. Reserve olives to serve with the ckicken.

Serve the chicken and olives with steamed rice and pour sauce over both the chicken and the rice.