Crock Pot Chicken And Rice With Black Olives

• 1 tablespoon cooking oil
• 6 boneless skinless chicken breast halves
• salt and pepper
• 1/2 cup onion, chopped
• 4 garlic cloves, minced
• 1 cup low sodium chicken broth
• 1/2 cup dry sherry
• 1 teaspoon Tabasco sauce, to taste
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 (2 1/4 ounce) can sliced black olives
• 3 cups cooked rice

1. Heat oil in skillet and brown chicken over medium heat.
2. While chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, Tabasco, bay leaf, and thyme in a mixing bowl.
3. Remove browned chicken from skillet and season to taste with salt and pepper.
4. Add chicken to crock pot and cover with sauce.
5. Cover and cook on low for about 8 hours.
6. Remove chicken and turn crock pot to High.
7. Thoroughly mix corn starch and water, then add to crock pot liquid.
8. Place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes.
9. Add olives to thickened sauce.
10. Place chicken on a bed of rice and cover with sauce.

cooking oil, chicken, salt, onion, garlic, chicken broth, dry sherry, tabasco sauce, bay leaf, thyme, cornstarch, water, black olives, rice

Taken from www.food.com/recipe/crock-pot-chicken-and-rice-with-black-olives-42099 (may not work)