Chicken with Olives

Chicken with Olives


3 large all-purpose potatoes, peeled and cut bite-size

1 large green bell pepper, cut in thin strips

1 medium onion, chopped

1 can (15 oz) tomato sauce

½ C. dry white wine

½ C. pimiento-stuffed olives

1½ T. each minced garlic and olive oil

1 T. tomato paste

½ tsp. each salt and pepper

1 bay leaf, broken in half

6 each chicken drumsticks and thighs (about 3 lb), skin and excess fat removed


Combine all ingredients except chicken in a 4½-qt or larger slow-cooker. Add chicken; stir until well mixed.  Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.


Yield: 6 servings

Calories: 340

Fat: 11g

Fiber: 4g



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