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Slow Cooker Mexican Chicken Thighs With Olives
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- #67396
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 teaspoon paprika
1 teaspoon garlic powder
salt and pepper, as desired
3 pounds boneless chicken thighs
1 can (6 oz size) tomato paste
1 cup water
1 jar (4 ounce size) stuffed olives, sliced
cooked rice
directions
Combine the paprika, garlic powder, salt, and pepper in a small bowl until blended. Sprinkle the mixture evenly on all sides of the chicken thighs. Place the chicken in the bottom of the crock pot.
In another bowl, combine the tomato paste and water until smooth. Pour over the chicken in the crock pot. Sprinkle the top with the sliced olives.
Cover the crock pot and cook on low for 6 hours or until the chicken is cooked through.
Serve the chicken thighs and sauce over hot cooked rice.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
437 calories, 31 grams fat, 8 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 7, 2012
There was not much flavor in this dish. I will try more spice next time (cumin, onion, hot sauce). Quick and easy dish.