Santoli's Spanish Chicken In a Crock Pot

This recipe was passed along to me by editor extraordinare Rich Santoli.

I made a few changes. I up'd the amount of olvies to 3/4 - 1 cup and instead of tomato paste I used one small can of diced tomatos. I also added a little extra beer and used Sam Adams.

Once the dish was cooked, I added about 2 cups of basmati rice and let all the juice cook the rice. It took about another 30 minutes to finish and was utterly amazing. The flavor of the olives really comes through, so if the green olives aren't your thing stick to the original recipe.

We just couldn't stop eating this!

Here's the link: http://www.crock-pot.com/Recipe.aspx?rid=268