Chicken with Olives and Peas
Dinner
Crock Pot
Ingredients
3 large peeled baking potatoes, cut into bite-sized pieces
1 large green pepper, cut into thin strips
1 medium chopped onion
1 (15 ounce) can tomato sauce
1/2 cup dry white wine (or fat-free chicken broth)
1/2 cup pimento-stuffed olives
1 1/2 tablespoon minced garlic
1 1/2 tablespoon olive oil
1 tablespoon tomato paste
1/2 teaspoon each salt and pepper
1 bay leaf, broken in half
3 pounds boneless, skinless chicken breasts
1 1/2 cups frozen peas
Instructions
In a 4-quart or larger slow cooker, combine potatoes, bell pepper, onion, tomato sauce, wine, olives, garlic, olive oil, tomato paste, salt, pepper and bay leaf; mix well. Add chicken and mix well. Cover and cook on low 7 hours; add peas and cook one hour on high until chicken is cooked through and potatoes are tender. Discard bay leaf and serve.
Notes
Associated Recipes
Yield
8 Servings