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Chicken with Olives

Chicken with Olives

Serves 6
Active: 10 min/Total: About 5 hr on high, 8 hr on low

Good with yellow rice made from a mix.

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 cup dry white wine
½ cup pimiento-stuffed olives
1½ Tbsp each minced garlic and olive oil
1 Tbsp 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

1. Combine all ingredients except chicken in a 4½-qt or larger slow-cooker. Add chicken; stir until well mixed.

2. 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.

Per serving: 340 cal, 35 g pro, 26 g car, 4 g fiber, 11 g fat (2 g saturated fat), 123 mg chol, 1,056 mg sod

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