Crock Pot Brazilian Saffron Chicken And Rice

• 4 lbs broiler-fryer chickens, cut up
• 3/4 teaspoon garlic salt
• 1 tablespoon olive oil
• 3 ounces chopped fully cooked smoked ham
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 14 ounces chicken broth
• 8 ounces yellow rice mix
• 1/3 cup sliced pimento stuffed olive

1. Sprinkle chicken with garlic salt.
2. Heat oil in 12 inch skillet over medium-high heat.
3. Add chicken and cook until brown on all sides; drain.
4. Place chicken in 4 quart slow cooker.
5. Top with ham, onion, and bell pepper. Add broth.
6. Cover and cook on Low 5 to 6 hours until juice of chicken is no longer pink when centers of thickest pieces are cut.
7. Remove chicken from crock pot. Stir rice mix into mixture in crock pot, add chicken.
8. Cover and cook on High about 1 hour or until rice is tender.
9. Serve chicken and rice sprinkled with olives.

chickens, garlic salt, olive oil, ham, onion, red bell pepper, chicken broth, yellow rice, olive

Taken from www.food.com/recipe/crock-pot-brazilian-saffron-chicken-and-rice-223461 (may not work)