Title: Spanish chicken with olives
 Categories: Main dish, Crockpot
      Yield: 4 Servings
 
           -Sue Woodward

MMMMM------------------BEST SLOWCOOKER COOKBOOK-----------------------
      1 cn 15.5-oz. garbanzo beans;
           -rinsed, drained
      1 c  Converted white rice
      1    Onion; quartered and thinly
           -sliced
      1    Green bell pepper; cut into
           -1/4" wide strips
      1 cn 14.5-oz. diced peeled toma-
           -toes
    1/2 c  -Water
    1/2 ts Garlic powder
        pn Saffron threads
    2/3 c  Pimiento stuffed olives;
           -coarsely chopped
      4    Chicken breast halves; skin-
           -less, boneless, trimmed of
           -fat (about 1.1/4 lbs.)
    1/2 ts Paprika
    1/2 ts Garlic pepper
      2 tb Fresh parsley; chopped
 
  In a 3.1/2-qt. or 4-qt. electric cooker, mix together the garbanzo
  beans, rice, onion, bell pepper, tomatoes with their liquid, water,
  garlic powder, saffron, adn 1/3 cup of the olives. Top with the
  chicken. Season with the paprika and garlic powder.  Cover and cook
  on the low heat setting about 4 hrs., or until the chicken is cooked
  through and the rice is tender; do not overcook or the rice will be
  mushy. Mix in the remaining 1/3 cup olives. Serve garnished with
  parsley.
  
  Author - Natalie Haughton