Jolean's Crock Pot Spanish Chicken |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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This is a recipe that my Mom always made for us in the 70's, which I found in her original 1970 Crock Pot Recipe Booklet (with the page dog-eared and check-marked), and over the years has been tweaked just a bit for our own tastes...Super easy, and since I've been married (and divorced) twice now, I can honestly tell you that it is a Man-Pleaser as well as a kid-friendly recipe. I make this at least a couple of times every month, and they always ask me when I'm going to make it again! Really tasty, and easy too, since you dump everything in the crock pot in the morning and when you all come home from work or school, the house smells amazing!!! Ingredients:
4 boneless skinless chicken breasts |
1 (6 ounce) can tomato paste |
3/4 cup beer, budweiser is my choice |
1 (6 ounce) jar spanish olives with pimento (with liquid) |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
salt & pepper |
1 (16 ounce) bag wide egg noodles, cooked according to pkg. directions, drained and buttered very well |
Directions:
1. Wash chicken breasts, drain, and season on both sides with salt, pepper, paprika and garlic powder.
2. Place seasoned chicken breasts in crock pot.
3. Mix tomato paste and beer together and pour evenly over chicken breasts.
4. Add olives with liquid.
5. Cover and cook on low for 7-9 hours.
6. Serve each chicken breast over a small mound of prepared noodles, and dish sauce (with olives) over each serving. YUM!
7. NOTE: You can also substitute 3/4 cup (6 oz.) chicken stock instead of beer. Makes it a bit more savory and seems to be more tasty for kids that way - .
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