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Print this Recipe    Chicken Olives

CHICKEN 'N OLIVES

3 lb. fryer, cut into serving pieces
Salt and pepper
1 clove garlic, minced
1 large onion, chopped
2 bay leaves
1/4 cup beer
1 can (8 oz.) tomato sauce
1/2 cup pimiento-stuffed olives

Rinse chicken pieces and pat dry. Lightly season with salt and
pepper. Combine all ingredients except chicken and rice in Crock-Pot;
stir well. Add chicken pieces, coating well; be sure all chicken
in moistened. Cover and cook on low setting for 6 to 9 hours.
Serve chicken and sauce over hot rice. 4 to 6 servings (about 3
quarts).

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