Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Spanish Chicken in Crock Pot

Tender chicken slowly cooked with tomatoes, olives and seasonings until flavorful and juicy. This easy slow-cooker dish develops a rich, savory tomato sauce as it cooks and makes a comforting meal with very little hands-on preparation.



Serves: 6

Ingredients:

  • 1 whole chicken, approximately 4 pounds, giblets and organs removed; pat dry with paper towels
  • 1 bottle or can of beer
  • 1 (6-ounce) can tomato paste
  • 1 jar pitted green olives, including the juice

Instructions:

  1. Place the chicken in the crock pot, breast side up.
  2. Mix the beer and tomato paste in a mixing bowl, then add to the crock pot.
  3. Add the entire jar of olives and juice. Cover.
  4. Baste the chicken with the sauce every hour.
  5. Cook on low for 6 hours, then turn to high for about 30 minutes.
  6. Carefully remove the chicken from the crock pot and place it on a cutting board. Separate the white and dark meat.
  7. Transfer the sauce to a gravy boat and allow the fat to rise to the surface. Reserve the olives for serving.
  8. Serve the chicken and olives with steamed rice, spooning the sauce over both the chicken and rice.

Source: Cindy