This week’s Carnival of Recipes — featuring crockpot recipes — will be hosted by PractiGal. Well, I’m a big fan of my crockpot, so I figured this week I’d submit a recipe that I created to use up all olives left over once I’ve drained the jar for my dirty martinis.

Slow-Cooker Chicken with Olives

Ingredients
3 lg. potatoes, peeled and cut into 1″ cubes
1 med. onion, chopped
1 can (15 oz.) tomato sauce
1/2 c. dry white wine
1/2 c. green olives, cut in half or chopped
1/2 T. each minced garlic, olive oil
1 T. tomato paste
1/2 t. each salt and pepper
1 bay leaf
3 lbs. chicken drumsticks and thighs, skin and fat removed

Directions

1. Combine all ingredients except chicken in crockpot. Stir well.
2. Lay chicken on top of mixture.
3. Cover and cook 8 hours on low setting.
4. Discard bay leaf before serving.

Note: You can probably use boneless, skinless chicken breasts for this but considering how much less expensive the legs/thighs are, I haven’t tried.

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